Easy Chicken Piccata

Serves: 4


4 skinless, boneless chicken breasts or 8 thinly sliced breast cutlets (We tend to like the cutlets as they don’t seem as tough)

Cayenne pepper, to taste


Freshly ground black pepper, to taste

All purpose flour for dredging, about ½ cup

2 Tbsp Flying Olive Garlic, Lemon, Gremolata, or a Single Varietal of Choice Extra Virgin Olive Oil

1 Tbsp capers, rinsed and drained

1-2 medium-sized garlic clove, minced

1 cup dry white wine

2 Tbsp- ¼ cup fresh lemon juice, depending how “lemony” you want your piccata

¼ cup water

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil or 3 Tbsp butter

2 Tbsp fresh Italian (flat leaf) parsley, chopped


For whole breasts: Place chicken breasts between 2 layers of plastic wrap and pound to about ½ inch thickness. For pre-cut breasts: Begin recipe here:

Season both sides of chicken breasts with cayenne, salt, and black pepper, dredge lightly in flour and shake off any excess.

Heat Flying Olive Extra Virgin Olive Oil of Choice in a skillet over medium-high heat.   Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side. Remove to a plate.

Add the capers to the reserved oil, smashing them lightly to release the brine. Cook until warmed through. Add the garlic and cook 30 seconds, until just fragrant.

Pour white wine into the skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 3-5 minutes.

Stir lemon juice, water, and Flying Olive Butter EVOO into the reduced wine mixture. Cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley into the sauce.

Return the chicken breasts to the pan and cook until heated through, about 2-3 minutes. Serve with sauce spooned over the top.

Submitted by Barb L.