Chicken Piccata

Chicken Piccata

8 Servings

Chicken Piccata


  • Piccata Sauce Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 tablespoons finely minced shallot
  • 4 cloves of garlic sliced paper-thin
  • ¼ cup white wine
  • 2 cups chicken stock
  • 2 teaspoons corn starch
  • 3/4 cup cold water
  • 2 tablespoons lemon juice
  • 3 tablespoons of capers
  • ½ teaspoon white pepper
  • Chicken Ingredients
  • 10 chicken tenders pounded to ¼ inch thickness
  • 1 cup all purpose flour
  • 1 14 oz. artichoke hearts (Cut artichokes into half)
  • 5 slices of bacon (cut into ¼ inch pieces)
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 4 ¼ inch lemon slice rounds for decoration


    Piccata Sauce Instructions
  1. In a medium sauté pan add olive oil, butter, garlic shallot and sauté at a low temperature until translucent.
  2. Deglaze pan with white wine.
  3. Add chicken stock and cook until reduced by a third.
  4. Mix the cornstarch in a small bowl with cold water.
  5. Add the cornstarch mixture to stock to thicken.
  6. Whisk in lemon juice, white pepper and capers. Whisk and serve.
    Chicken instructions
  1. In a large sauce pan sauté bacon until browned (remove bacon)
  2. Add oil under medium heat
  3. Season ponded chicken with salt and pepper
  4. Dredge the pounded chicken in flour that has been seasoned with salt and pepper
  5. Add chicken cutlets and sauté in batches for 4 to 6 minutes a side until they are golden brown
  6. Set chicken aside on a baking sheet that has been lined with aluminum foil
  7. Place sautéed chicken in a 250-degree oven to be kept warm
  8. Add the Piccata sauce, artichokes and bacon to the large pan that was used to sauté the chicken scraping all the brown bits from the bottom of the pan
    To Serve
  1. Arrange the chicken cutlets on a large platter. Cover with the sauce. Decorate with lemon slices. Serve.
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