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Mary Nana's Chicken Piccata

This chicken dish is DELICIOUS served over pasta! Makes 4 servings.

Recipe courtesy of Wholly Cow Market


  • 2 T. olive oil

  • 1 lb. chicken tenders or breasts (cut in 1" pieces)

  • salt and pepper

  • 1½ T. butter

  • 2 cloves garlic (minced)

  • 2 shallots (chopped)

  • 2 T. flour

  • ½ c. white wine

  • 1 lemon (juiced)

  • 1 c. chicken stock or broth

  • 3 T. capers (drained)

  • ½ c. flat-leaf parsley (chopped)

  • 1 lb. pasta (penne or your preference), cooked al dente

  • chopped chives


  1. Heat 1 Tb oil in a large skillet over medium heat. Add chicken to the pan. Salt and pepper the chicken. Brown until lightly golden - about 5-6 minutes.

  2. Remove chicken from the pan and return the skillet to the heat. Add another Tb of oil and 1 Tb butter, garlic, and shallots to the skillet, and saute for 3 minutes.

  3. Add flour and cook for 2 minutes.

  4. Whisk in the wine and reduce the liquid for about a minute. Whisk lemon juice and broth into mixture and stir in parsley and capers. When the mixture comes to a boil, add the remaining tablespoon of butter.

  5. Add chicken and hot pasta and toss. Add more salt and pepper to taste.

  6. Serve topped with fresh chopped chives.


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