Chicken Piccata
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 2 skinless, boneless organic chicken breasts
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ cup dry white wine (sub white wine vinegar)
  • ¾ cup chicken broth
  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp drained capers
  • Fresh parsley for garnish
  • 1 box angel hair pasta
  1. Place each chicken breast between 2 sheets of wax paper and pound to ½-inch thickness using a meat mallet.
  2. Sprinkle both sides of the chicken breasts evenly with salt and pepper.
  3. Coat chicken breasts in flour on a plate and shake off excess.
  4. Melt 1 tbsp butter in a large skillet over medium-high heat and add 1 tbsp olive oil.
  5. Add chicken and sauté about 6 minutes on each side or until done. Juices should run clear.
  6. In the meantime, bring water to a boil in a large pot and cook angel hair noodles al dente and then strain and set aside.
  7. Remove chicken from pan and keep warm in an oven at 250 degrees F, or cover with aluminum foil.
  8. Add remaining 1 tbsp oil to the skillet and add the minced garlic.
  9. Stir and sauté 1 minute, then add the white wine or white wine vinegar.
  10. Bring to a boil and scrape the pan gently with a wooden spoon.
  11. Once almost all the liquid has evaporated, add ½ cup chicken broth and bring to a boil. Cook until reduced by half (about 5 minutes).
  12. Stir in 1 tsp flour to ¼ cup chicken broth and add to the skillet.
  13. Stir until slightly thick (about 1 minute).
  14. Remove from heat and stir in remaining 1½ tablespoons butter, the lemon juice, and capers.
  15. Place noodles on each plate and top with chicken breasts.
  16. Drizzle the tops with about 2 tbsp sauce and sprinkle with fresh parsley. chicken piccata
Serves 2
Recipe by My San Francisco Kitchen at