Chicken Piccata

30 min
2 Servings


7 oz
2 pieces
chicken breasts (6 to 7 oz. each)
1 cup
all-purpose flour
5 Tbsp
olive oil (divided)
2 Tbsp
butter (divided)
1 Tbsp
onions (minced)
1 tsp
garlic (minced)
1 Tbsp
lemon juice
1/4 cup
white wine
2 oz
chicken stock or broth
5 Tbsp
capers (divided)
1 Tbsp
Italian parsley (chopped)
1 Tbsp
parmesan cheese (optional)
1 tsp
lemon zest (optional)
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min


Cook spaghetti according to package directions; strain and set aside.

Clean and slice the chicken thinly or pound to tenderize. Add the flour to a shallow dish and season with salt and pepper. Place the chicken into the flour mixture and coat all surfaces; pat off excess flour. Heat a sauté pan with 3 tbsp. olive oil and 1 tbsp. butter. Pan sear the chicken for 5 to 6 minutes over medium high temperature. Add the onions and garlic and cook for 2 to 3 minutes. Lower the heat to medium low and deglaze the pan with lemon juice, wine, chicken stock or broth and 3 tbsp. capers.

Rinse and pat dry 2 tbsp. capers. Heat 2 tbsp. of olive oil in a separate frying pan over medium high heat; add capers and cook until crispy, about 2 to 3 minutes. Remove from oil, drain on paper towels or fine screen; set aside.

Remove chicken from the sauté pan, leaving the sauce behind. On low heat, add 1 tbsp. butter and parsley to the sauce. Heat the mixture until it thickens to your desired consistency. 

To serve, plate pasta then layer with chicken and butter-garlic sauce. Top with crispy fried capers, grated parmesan cheese and lemon zest, if desired.