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Chicken Piccata

Prep Time: 10 Minutes Cook Time: 25 Minutes Servings: 2-4


2 chicken breasts butterflied from The Old Fashioned Farmstead


fresh-ground pepper

1/2 cup all-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons olive oil

1/3 cup lemon juice

1/2 cup chicken stock, or whatever you have on hand

1/4 cup capers

fresh herbs of choice, if desired


-Season the chicken with salt and pepper, then dredge it in the flour. Dust off any excess flour.

-Heat 2 tablespoons of butter and 3 tablespoons of the oil in a large skillet over medium high heat.

-Once the oil starts to sizzle, add 2 of the breasts. Cook about 2-3 minutes per side or until golden brown.

-Once browned, remove the chicken from the pan.

-Add 2 more tablespoons of butter and 2 tablespoons of oil to the pan and cook the remaining pieces of chicken.

-Once browned, remove the chicken from the pan.

-Add lemon juice, stock, and capers to the pan and bring to a boil while scraping the sides of the skillet.

-Add additional seasonings if desired.

-Return chicken to the pan and simmer for about 5 minutes.

-Remove chicken from the pan, add 1 tablespoon of butter to the sauce, and whisk vigorously.

-Pour sauce over the chicken and garnish with herbs.

-Serve over pasta or with a salad.



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