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Chicken Piccata

Serves 2

This is one of those recipes I've had for years and made so many times. I have no idea where it came from or if I combined a few ideas to come up with my version. When it's this good, who cares where it came from?


  • 4 organic chicken cutlets or breasts (if breasts are thick, consider pounding)
  • Salt and freshly ground pepper
  • Flour for dusting chicken (use your favorite flour: wheat, coconut, etc.)
  • 2 tbsp or less extra light olive oil or avocado oil
  • ¼ cup dry white wine
  • 1 tsp organic garlic, pressed or minced
  • ½ cup organic low-sodium chicken broth (best if you make your own)
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, drained
  • 2 tbsp unsalted butter
  • Fresh lemon slices
  • Flat-leaf parsley (optional)


  1. Season cutlets/breasts with salt and pepper, then dredge them in flour on both sides.
  2. In nonstick pan, add oil and heat over medium-high heat. Sauté chicken for 2-3 minutes on one side. Flip them over and sauté the other side 1-2 minutes with the pan covered (times dependent on thickness of chicken).
  3. Transfer chicken to a warm plate; pour off fat from the pan. Deglaze the pan with the wine and add the garlic. Cook until garlic is slightly brown and liquid is nearly gone, about two minutes.
  4. Add broth, lemon juice, and capers. Return chicken to pan and cook on each side one minute. Transfer to a warm plate.
  5. Finish with butter and lemon slices in the pan. Once butter melts, pour sauce over chicken and sprinkle parsley over top if desired.

Connie Adams/2023

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