Chicken Picatta


4 boneless skinless chicken breast halves

Salt and black pepper, to taste

⅓ cup gluten-free all-purpose flour

4 T. butter, divided

4 T. olive oil, divided


Piccata Sauce

½ cup chicken stock or dry white wine

2 T. freshly squeezed lemon juice

2 T. shallots, chopped

3 cloves garlic, minced

2 T. drained capers

2 T. chopped fresh parsley



  1. Place each chicken breast between two layers of plastic wrap and lightly pound to ¼ – inch thickness. Season both sides of chicken breasts with salt and pepper.
  2. Place all-purpose flour in a shallow dish and dip chicken breasts into flour to coat; shake off excess.
  3. Heat 2 T. butter and 2 T. olive oil in a large skillet over medium-high heat. Add chicken to the skillet (in batches if necessary), and cook until golden and cooked through, about 3 minutes per side.
  4. Transfer cooked chicken to a platter; cover with foil to keep warm.
  5. To make the piccata sauce, add remaining 2 T. olive oil, chicken stock (or white wine), lemon juice, shallots, and minced garlic to the skillet. Bring to boil and continue cooking until the sauce thickens slightly about 2 minutes. Stir in capers and the remaining 2 T. butter.
  6. Plate the chicken and pour the lemon piccata sauce over the chicken. Sprinkle with parsley.


Serves 4

Inspired by

Judy Gentner