Chicken Picatta, Lemon Pasta, and Green Beans

Chicken Piccata

This is one of Rob’s favorites! The original recipe comes from the original “Frugal Gourmet” cookbook that was published in 1984. The Frugal Gourmet was a man by the name of Jeff Smith. He wrote several cookbooks and had a PBS television show. I would have to say that at least initially “The Frug” taught me how to cook. As always, I have customized his original recipe a bit to our tastes. The picture shows how I usually serve this, with Lemon Pasta and Lemon Garlic Green Beans


  • 1 medium/large onion, chopped

  • 2 cloves garlic, crushed or grated on a Microplane

  • 2 – 3 boneless chicken breasts (depending on the size of each breast) OR 5 – 6 thin-sliced boneless chicken breasts

  • 4 tablespoons olive oil (divided)

  • 1/2 cup flour

  • salt and pepper to taste

  • 2 tablespoons butter

  • 1/4 cup dry white wine

  • 2 tablespoons lemon juice

  • 1 – 2 tablespoons capers

  • 1/4 cup chicken broth

  • 4 – 6 thin lemon slices


  • You can use already thin sliced chicken breasts (that you can buy in most grocery stores), skip this step. If using regular chicken breasts, place a boneless, skinless chicken breast on a cutting board and hold it flat with the palm of your non-knife hand. Using a sharp chef’s knife, slice the chicken breast horizontally into two even pieces.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir the garlic in with the onions and continue cooking for about 1 more minute. Transfer the onion and garlic mixture to a large serving bowl.
  • Mix the flour, salt, and pepper together, and place in a flat bowl or pie plate. Place the same skillet over medium-high heat and add the remaining 2 tablespoons of olive oil and the butter to the skillet. When the butter has melted, dip the chicken slices into the flour mixture and then cook them in the olive oil and butter until lightly browned, 2 – 3 minutes per side. Depending on the size of your chicken slices, you may need to do this in batches. Place the browned chicken slices in the serving bowl with the onion mixture until all the slices are browned.
  • Once all the chicken slices are browned, return all the chicken and the onion mixture to the skillet. Add the white wine, lemon juice, capers, and chicken broth to the skillet and bring it to a simmer. This will thicken into a nice sauce. If the sauce becomes too thick, you can add more chicken stock. Check the sauce for seasoning and add salt and black pepper if necessary. Garnish with the lemon slices. Serve immediately.


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  1. Pingback: Lemon Pasta – Saute & Sip

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