Heirloom Meals: Savoring Yesterday's Traditions Today

Chicken Piccata

Chicken Piccata


  • 1 Whole Boneless, Skinless Chicken Breast
  • 2 Tbsp Whole Wheat Pastry Flour
  • Pinch of Salt & Pepper
  • 2 Tbsp EVOO
  • 1/4 cup White Wine
  • 1 Lemon Juice
  • 2 Tbsp capers, drained
  • 1/4 cup Parsley for garnish


  1. Slice chicken breast into 8-10 thin pieces (cutlets).
  2. Mix flour with salt and pepper. Dredge chicken in flour.
  3. Heat EVOO in large frying pan over medium/high heat.
  4. Cook chicken until golden on both sides.
  5. It is OK if some bits of brown stick to pan. Remove chicken from pan and place in a serving dish.
  6. Deglaze the pan with white wine. A poof of steam will release and the wine will evaporate quickly.
  7. Then add the capers and lemon juice. Swirl around in pan for a few seconds and pour over chicken.
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes

Yield: 4 servings

Categories: Carole's Concoctions, Special Diets

Tags: chicken breast, chicken piccata, lemons, capers, quick dinner, diabetes-friendly, gluten-free