Quick Chicken Tenders Piccata

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Serves: 4


1/4 cup all-purpose flour

¼ tsp salt (the capers are VERY salty)

1/2 tsp pepper

1 tsp garlic powder

About ¼ -1/3 cup, plus more as needed, Flying Olive Lemon, Garlic, Gremolata, or a Single Varietal of Choice, or a Combination

8 chicken tenders

¼- ½ cup white wine or chicken broth

2 Tbsp of capers, drained and rinsed

1 Tbsp lemon juice

Rice or thin spaghetti such as angel hair, for serving, if desired

Minced fresh parsley, optional


In a shallow bowl, mix flour, salt, garlic powder, and pepper. Dip the chicken in 2-3 Tbsp of Flying Olive Extra Virgin of Choice. Then, dip the chicken in the flour mixture to coat both sides; shake off any excess.

Heat a large skillet over medium heat. Add the remaining Flying Olive Extra Virgin(s) of Choice. When the oil begins to shimmer, add the chicken, being careful not to crowd the pan. Brown the chicken on both sides. Add more EVOO, as needed. Turn down the heat if the chicken begins to brown too fast. Remove to a plate when done, covered loosely with a piece of foil.

Take the pan off the heat. Add the wine to the pan; and bring to a boil, scraping the browned bits from the bottom of the pan. Add the capers. Reduce the heat and simmer, uncovered, for about12-15 minutes or until chicken is no longer pink. (Internal temp should read 165 F with an instant-read thermometer.) Drizzle with lemon juice. Serve over rice or pasta, if desired. Garnish with parsley. Serve.

Submitted by Barb L.