Chicken Piccata from The Midnight Gourmet

Chicken Piccata



Chicken Breast (Skinless) 2

2 tbsp of Butter

¼ Cup of White Wine

1 tsp of Minced Garlic

½ Cup of Chicken Broth or Stock

2 tbsp of fresh lemon juice

1 tbsp of Capers Sauce

2 tbsp Unsalted Butter

6-8 Lemon Slices

2 tbsp of fresh chopped Parsley


Cut chicken breast in 2 on 3 halves depending on size. Flatten each half by covering each slice with plastic and gently pounding each piece with a mallet until about ¼ inch thick.

Season cutlets with salt and pepper then, dust with flour. Heat a non-stick pan with butter over medium heat. Sauté cutlets 2-3 minutes on each side, not to over cook. Transfer cutlets to a warm plate & pour off fat from the pan. Deglaze pan with the white wine and add minced garlic. Cook until garlic is slightly brown and the liquid nearly gone, about 2 minutes. Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side 1 minute.  

Transfer each cutlet to a warm plate. Add butter to pan and add lemon slices and pour over cutlets.

Ingredients Needed

(2) Pre-Cooked Chicken Breast

½ lb. of Butter

1 pint of White Wine

(1) Garlic

1 Cup of Chicken Broth

(2) Lemons

1 jar of Capers

(10) Cherry Tomatoes

1 Bum of Parsley

Equipment Needed

(1) Utility Knife              

(1) Fish Spatula                                  (4) Towels            

(1) Mallet                       

Dish Soap            

1 Box of Freezer Plastic Wrap

1 Balloon Whisk

1 Cutting Board

(4) Large dinner plates

Sauté pan (Large)

(6) Monkey Dishes

(6) Saucers