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Chicken Piccata


1 lb Chicken Breast (500 g)

1 Lemon

1 Onion (Sliced)

3 Garlic Cloves (minced)

1/4 Cup Flour

1 Cup Chicken Stock

1/2 Cup Dry White Wine

2 Tbsp Olive Oil (divided)

4 Tsp Capers

1/2 Tsp Salt

1/2 Tsp Pepper


Cut the chicken breast into thin 2-3" cutlets at set aside.

On a small plate combine the flour, salt, and pepper. Once mixed together, coat both sides of the chicken. In a medium sauce pan add half of the olive oil and sear off the chicken on a medium heat for about 2 -3 minutes on each side. The chicken should be about 75% cooked. Then remove the chicken from the heat at set it aside. Be sure to also set aside the flour mixture for later use.

Clean the pan and on a medium heat add the remaining olive oil and onions. Cook the onions for about 5 minutes and then add the garlic. Continue to cook until you can smell garlic, about 30 sec - 1 min.

Add the chicken stock, wine, capers and the juice from 1/2 of the lemon along with the remining flour mixture to the onion and garlic mix and bring it to a simmer. Once it is simmering add the chicken back into the pan, bring it back to a simmer and continue to cook for another 3-4 minutes (or until chicken is done).

Serve and Enjoy.

*You can use the remaining 1/2 lemon to garnish the dish by thinly slicing it. We choice to serve this dish with cauliflower rice but to make it look more appetizing, you may prefer to use steamed broccoli or mixed veggies.


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