Chicken Picatta Recipe

This is one of my favorite, easy, middle of the week meals.  I love lemon, love capers, I love chicken and especially when it’s breaded and tenderly melt in your mouth sauteed. Let’s take a look at this Chicken Picatta Recipe.

I remember heading back to Kansas a couple of years ago to visit my Mom.  I wanted to make this for her so headed out to the local Dillons grocery store to gather ingredients.  No capers.  I stood in horror scanning the shelves in disbelief.  Gathering my wits, I decided to ask for help.  Perhaps Dillons, in the middle of Kansas, didn’t think they should be in the olive/pickle/caper section.  Maybe they thought the little green pickled seeds were a canned vegetable, a bottled fruit, a foreign vitamin supplement?  Surely capers were somewhere misunderstood in that store.

Upon locating an employee I confidently asked “Can you tell me where the capers are?”  He just stared at me like I was speaking a foreign language.  I added “capers!  They are usually found along side the olives”    Other stockers were called in to help with the search, management eventually became involved,  a store wide search ensued, other Dillons stores in town were called.  It became apparent that capers did not exist in Hutchinson, Kansas.

The next trip back home, I packed my own supply, and a bottle of capers which had already traveled from Spain to the United States, also traveled 450 miles from Denver to Kansas so that Chicken Picatta could make it’s way to Kansas dinner tables.  I’m starting to think I’d like their frequent flyer miles.

Last year however, when Bob and I were shopping in Dillons there stood a supply of capers.  Right there next to the olives.  Do you think I am single handedly responsible for introducing the small foreign pickled berry to the farm lands of south central Kansas.   Even though I doubt that’s the case, that’s my story and I’m stickin’ to it.

Pound the chicken breasts so that they are even in thickness.  I use the smaller side of the pounder as opposed to the pulverizing side.  Salt and pepper and sprinkle with flour, shaking off any excess.

Sautee chicken breasts in olive oil until golden on each side.  An important step to the tenderness of this chicken is to cover the skillet and let the meat steam for a couple of minutes.  See full recipe below for complete instructions.


 Deglaze with white wine, add garlic and sautee until garlic is starting to brown.  Pour sauce over cooked chicken and garnish with some lemon slices.  Voila.


Chicken Picatta Recipe
Recipe type: Entree
Serves: 4
  • 4 Chicken cutlets
  • 2 Tbs Vegetable oil
  • ¼ Cup Dry white wine
  • 1 Tbs Minced garlic
  • ½ cup Chicken broth
  • 2 Tbs Lemon Juice
  • 1 Tbs Capers drained
  • 2 Tbs Unsalted butter
  • 6 Fresh lemon slices
  1. Prepare the chicken for cutlets. Season the cutlets with salt and pepper; dust with flour, shaking off the excess. Coat a saute pan with non-stick spray, add vegetable oil and heat over medium high.
  2. Saute cutlets 2 - 3 minutes on one side. Flip cutlets over when golden brown on first side. Cover pan with a heat proof plate and cook 1 - 2 minutes. Transfer cutlets to warm plate; pour off fat from pan
  3. Deglaze with wine and garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
  4. Add chicken broth, lemon juice, capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.
  5. Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
  6. Garnish with chopped fresh parsley and serve.
  7. Servings: 4

Chicken Picatta…It’s What’s For Dinner

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  1. says

    mmm . . . this is the recipe you shared with me last winter! We love this dish! And I had to laugh at the “no capers” saga. Welcome to my personal hell. Our little local grocery tries, but they’re no Whole Foods or Trader Joe.

  2. says

    Actually, it wasn’t that Dillon didn’t STOCK capers, I remember reading about this in USA Today back then. It seems overnight someone broke into all of the local stores and STOLE every last jar of capers. They never caught the culprit(s).

    It was a real mystery.

    A regular caper caper. (groan… knew it was coming didn’t you?)

  3. says

    Cute story. I used capers once to make a roast, and the remainder of the bottle has been sitting in my fridge unused. Now you’ve given me a great idea on how to use them!

  4. says

    Well, there are capers at Dillon’s in Wichita, and if you are the one responsible, thankyouthankyouthankyou! I can just imagine the Dillon’s internal memo:

    Attn all stores: Caper deficiency discovered in Hutchinson store. Situation to be resolved immediately. Stock shelves in all stores. This is a pickled product. Stock next to olives and pickles.

    Thank you
    The Management

  5. dan says

    That photograph makes them look like “Attack Of The Giant Capers”.

    I like the lemon/caper combo with grilled salmon as well.

  6. says

    Great looking recipe. We do a similar dish that’s roasted, but I’ll have to give your recipe a try.

    When we go on vacation along Lake superior we’ve taken to bringing a little bottle of capers with us. Our favorite smoked fish shop has never heard of them, even though they go so good smoked trout and cream cheese on crackers.

    • says

      Oh that’s right, I used to make a smoked trout appetizer that had capers, I’ll have to dig out that recipe. Thanks for the reminder and thanks for stopping by Dave

  7. Shelly W says

    I’m totally cracking up because of your story! Too bad you had to stow those babies from CO back here! Being in KS, some ingredients are kinda hard to find, but it’s getting easier for sure. Chicken piccata is a fave of mine. I haven’t made it in a while for some reason. Thanks for reminding me of it!

  8. says

    I love chicken picatta – yours looks so good! I thought if capers were available in the Middle-of-Nowhere, Montana, they’d be available anywhere! LOL


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