Chicken Piccata
Serves: 2
  • 2 Chicken Breasts, try to find thin ones.
  • 3 Lemons
  • ¼ cup Capers, drained
  • ½ cup All Purpose Flour
  • 1 tbsp Garlic Powder
  • 1 tbsp Sweet Paprika
  • 1 tbsp Dry English Mustard
  • 2 tbsp unslated Butter
  • 1 tbsp Olive Oil
  • ½ cup Chicken Stock or White Wine
  • ⅓ cup fresh Parsley, chopped
  • Zoodles or Arugula for a side dish
  1. Mix Garlic Powder, Sweet Paprika and Dry English Mustard with All Purpose Flour.
  2. Dip Chicken Breasts in the Flour mixture.
  3. Let Chicken sit in the Flour for just a few minutes. In the meantime, make your salad or Zoodles and then place it in the fridge to keep cold while you finish prepping the Chicken.
  4. Heat up the skillet, on medium, for a couple of minutes. Pour in 1 tbsp of Olive oil and 1 tbsp of Butter. Once the butter has melted and combined with the oil, toss in your Chicken Breasts.
  5. Pan fry until they are golden brown, about 3 minutes on each side.
  6. Once browned, remove the chicken breasts and set on a paper towel. Add the juice of two Lemons, Chicken Stock or White Wine, 1 tbsp Butter and Capers. Use a wooden spoon or spatula to scrape the bits from the bottom of the pan. Bring to a simmer.
  7. Add your Chicken Breasts back to the skillet and let them simmer for about 5 minutes on each side, or until the Chicken is fully cooked.
  8. Serve with some Lemon slices and sprinkled with Parsley.
Recipe by Slice of Jess at