Chicken Piccata



I don’t know about you but the last thing I want to do in this heat is turn on the oven. Nor do I wish to stand over the stove for an hour. What I do want is a good tasty meal that I cook once and eat a few times. 

This recipe is just the ticket for me, and for you too!  It is Easy, Quick and Tasty, all of which work for me. How about you?  Enjoy and share your little heart out :>)

And-Don’t forget to Play with Your Food People!

Chicken Piccata


2 skinless, boneless chicken breasts, butterflied, cut in half, then pounded with a kitchen mallet till even

Sea salt & freshly ground pepper Or try our Herbs de Provence salt blend-(1 tbsp.)

All purpose flour for dredging and sauce

4 Tablespoons unsalted butter

5-6 Tablespoons extra-virgin olive oil

1/3 Cup fresh lemon juice, reserve the lemon zest

1/2 Cup chicken broth (low sodium works just fine.)

¼ Cup brined capers, well rinsed

1/3 Cup fresh parsley, finely chopped

1 Cup mushrooms, sliced


Season chicken with salt and pepper or our Herbs de Provence blend.

Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 1 tablespoons butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add mushrooms, cook till soft.

Remove from pan set aside.

In same skillet: Cook 2 pieces of chicken at a time and cook 3 minutes each side, flip half way through before removing to a plate. Add a bit more butter & olive oil as needed when cooking the last two pieces of chicken.

Now that chicken is removed it’s time to make your sauce:

Create your gravy: In a small container with a tight fitting lid, Mix 4 tablespoons flour and ¼-1/2 Cup COLD Milk or COLD Water Shake vigorously until flour is dissolved till lumps are gone.–Set Aside

In your skillet: Add 2 tablespoons butter and 1 tablespoon oil, when it comes to a sizzle, carefully add lemon juice, chicken stock and capers.  Bring to a boil, scraping up brown bits from the pan for extra flavor. Check to see if seasoned the way you like it and adjust as needed.

Reduce heat to medium-high and Slowly add gravy mixture, whisking constantly until it reaches the thickness you desire.

Reduce Heat, Return chicken and mushrooms to the skillet and simmer 5 minutes covered.

Pour sauce over chicken and garnish with parsley and lemon zest.  Ahhh your masterpiece!

ImageAbout our freshly made herbed salts 


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