Easy Chicken Piccata


This was a staple in our house growing up. My mom has perfected this dish and I pretty much followed how she does it, but you know a mother's touch is always a tad better. Plus I really wanted it over real pasta, but since veggies were sounding palatable I figured I should be "good". This dish is pretty simple as far as homemade sauces from scratch go, can't wait to see if some of you try it out!

What I Used:

  • 2 chicken breasts cut in half (cutlets) so 4 pieces in total
  • 1/2 cup flour
  • 1/2 tsp each salt & pepper
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 tbsp capers
  • 1 tsp butter
  • 1 lemon, juice and 2-4 thin slices
  • 1 spaghetti swquash cut in half long ways, seeds removed
  • 1 orange bell pepper sliced
  • 1 bunch of asparagus, stems trimmed

How To:

For the Spaghetti Squash:

  1. Drizzle the inside of the two halves with olive oil and a pinch of salt & pepper
  2. Place the two halves skin side UP on a parchment lined baking sheet and bake at 375 for about 40 minuter or until fork tender (pokes through the skin). Will depend on the size of the squash.
  3. Remove from oven, let cool so you can touch it. Then use a fork to shred out the inside. Cover with foil to keep warm and set aside.

For Other Other Veggies:

  1. Place sliced bell pepper & asparagus on a baking sheet lined with parchment paper
  2. Drizzle with oil, salt, pepper, bake at 350 or 375 for 15-20 minutes

For The Chicken:

  1. Add the flour, salt, and pepper to a flat bowl and mix
  2. Dredge each piece of chicken in the flour so that both sides are lightly coated.
  3. Pan fry in oil over high/medium heat until both sides are golden.
  4. Place in a pyrex baking dish, cover with foil and place in the oven at 350 to finish baking for about 20 minutes or until 165 inside temperature.
  5. While the chicken is baking, in the pan with the chicken drippings, add the chicken stock, white wine, lemon juice, and capers. Let that simmer on lower heat until half of the liquid is reduced, constantly whisking.
  6. Add in the lemon slices and butter and continue whisking until ready to serve. If the sauce gets too thick add more wine/stock/even a splash of water.
  7. Pour the sauce over the chicken and serve!