Chicken Piccata


• 2 chicken breasts (about 4 ounces each), cut in half horizontally. Crush until thin fillets remain. You can substitute fish if you like.
• Salt and pepper to taste
• All-purpose flour for flouring
• 2 butter spoons
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1/4 cup chicken broth
• 1/4 cup of white wine (optional)
• The juice of half a lemon
• 2 tablespoons capers, drained
• 1/4 cup of cooked pasta water (optional)
• Angel Hair pasta cooked al dente to serve with the breasts and sauce


1. Dry the chicken fillets with kitchen paper and season them with salt and pepper.
2. Dredge each fillet in flour, shaking off any excess.
3. In a large skillet, melt 1 tablespoon of butter along with 1 tablespoon of olive oil over medium-high heat.
4. Add the floured chicken tenders and cook until golden brown on both sides and cooked through, about 3-4 minutes per side.
5. Remove the chicken from the pan and place it on a plate.
6. In the same pan, add the remaining tablespoon of butter and olive oil.
7. Add the minced garlic and cook until fragrant, about 1 minute. Pour the chicken broth and white wine (if using) into the pan.
8. Scrape any browned bits from the bottom of the pan with a wooden spoon to release all the flavor.
9. Add the lemon juice and capers to the sauce. Let the sauce simmer for a few minutes to reduce slightly.
10. If you want a creamier sauce, add the cooked pasta water and mix well.
11. Return the chicken tenders to the pan and warm them in the sauce for a few minutes.
12. Serve the chicken fillets over the Angel Hair pasta cooked al dente and cover with the lemon and caper sauce.

Enjoy your Chicken Piccata!
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Chef Luis Vazquez

With an innate ability to select and prepare premium cuts, his skill is the heart of Marmoleo. Their meticulous technique in curing and roasting meat transforms each piece into a symphony of flavors. Now, this meat master is sharing his wisdom, teaching Florida meat aficionados the art of transforming simple cuts into exquisite culinary creations.

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