I have a foodie board in Pinterest of things I’d like to try, but unfortunately, many times I don’t refer to it when I’m planning my weekly menu. This week, however, I chose several recipes to try! One that caught my eye is this Chicken Piccata. It was amazing!!!! I could eat capers right out of the jar, so this one is a keeper for me!

It takes only 30 minutes to prepare and uses only one pan, so there’s less cleanup.

All you need is:

4 whole Boneless, Skinless Chicken Breasts
salt and pepper to taste
¼ cup all purpose flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup chicken broth
2 whole Lemons
¾ Cup Heavy Cream
¼ cup capers
Chopped parsley, for garnish
1 pound Angel Hair Pasta

I bought organic chicken breasts from costco. They were a bit thick, so i put them in a plastic bag and flattened them out with the bottom of a sturdy glass.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.

Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers.


Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.

Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.


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