Classic Chicken Piccata Recipe


4-6 skinless, bone-less chicken thighs (you can also use chicken breasts)

1-1/2 Tablspoons 
Caputo Chef's Flour (or Caputo Gluten Free Flour or potato stach)

2 Tablspoons 
Rice Bran Oil

1 clove garlic (ideally, 
hardneck garlic)

1/3 cup dry white wine

Juice of 1/2 lemon plus lemon zest

1/4 cup 
More Than Gourmet Chicken Stock

3 Tablespoons unsalted butter

1/4 cup no-periel 
Salt-Packed Capers - well rinsed and soaked

1/4 cup chopped Italian parsley

Sea salt
 and ground Tellicherry Peppercorns to taste


Classic Chicken Piccata Recipe

Serves 4

This one of the simplest chicken recipes you will ever make, and yet it's so delicious.  The salty capers and the citrusy lemon go so well with the chicken. Served over red or black or golden quinoa or brown rice, makes for a super healthy and filling meal. Perfect for your next small sit-down dinner party.


1. Place serving platter in 250 degree oven to heat platter and provide a place to put the browned chicken as you complete the sauce.

2. Place chicken tighs between 2 large sheets of plastic wrap or wax papper, and using a meat pounder or a rolling pin, cast iron pan,  lightly pound chicken to about 1/4 inch thickness. 

3. Sprinkle chicken with salt and pepper.

4. Place flour in a shallow dish.  Dip chicken in flour to coat; shake off excess.

5. Heat 1-2 tablespoona of Rice Bran Oil in a heavy skillet. 

6. Add 2-3 pieces of chicken to the hot skillet at a time and cook until golden on both sides and cooked through - about 3 minutes per side.  Take care not to crowd the pan.

7. Transfer browned chicken to platter in oven and place foil on top to keep chicken warm and moist while cooking remaining chicken and completing the sauce.

8. Once chicken pieces have all been browned and cooked, add minced garlic to pan and sautee until fragrent - about 20 seconds.

9. Add wine, lemon juice and zest, and chicken broth to the skillet and bring to a boil - scrapping the bottom of the pan to pick up all the brown bits as you reduce the sauce to about half.

10. Reduce heat and add butter to pan - and simmer until sauce becomes thick - about 2 minutes. 

11. Stir in parsley and capers.

Season with salt and pepper to taste.

Spoon sauce over chicken and serve immediately either directly on plate (with a side of salad or green beans), or over white jasmine or brown rice or quinoa