Chicken's Piccata


8 chicken tights, skinless and boneless
Salt and Pepper
2 Tbsp. unsalted butter
1/2 cup dry white wine
1 tsp. minced garlic
¼ cup chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
Fresh lemon slices (optional)
2 Tbsp. unsalted butter
Chopped fresh parsley


Season the chicken tights with salt and pepper. In a skillet add the butter and heat over medium-high.
Sauté the chicken tights for 5 to 6 minutes on one side. Turn them over and sauté the other side 5 to 6 minutes or until nicely browned and no juices are running, 5 go 6 minutes.
Add the wine and chicken broth to the pan and bring to a boil. Add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
Add lemon juice, parsley and capers and continue cooking for another 3 to 5 minutes. Finish sauce with butter and lemons slices. Once butter melts and sauce is starting to get a bit thick, it is ready to serve.
Garnish with chopped fresh parsley and serve.


Since moving to digital photos years back, I have developed a happy finger when it comes to taking pictures, so going thru all the pictures that I took, not only it’s fun, but I get to re-enjoy the happy moments shared with friends and family.

Going thru memory lane however, made me realize that I never shared this most recent recipe with all of you for Chicken Piccata.

Piccata is almost a staple in our house. I will prepare it with veal, chicken, fish… you name it and I try to pass it along for dinner. Fun and quick meal and you can prepare it with almost any side dishes. Mashed potatoes, pasta with lemon sauce, roasted vegetables…. The possibilities are endless.

Bon Appetit!!





Tuesday, June 7, 2016 - 2:34pm


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