144.2…Chicken Piccata

Recently I’ve discovered that one of my favorite dishes is Chicken Piccata. Now I know I just shared a Chicken Piccata, but I have been craving since so I had to make it again.

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When I was going through the most recent Cooking Light magazine, they had a recipe for Turkey Piccata that looked pretty good so I decided to give it a try, substituting chicken for turkey! It turned out FABULOUS!

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Chicken Piccata (Serves 4)

Slightly adapted from Cooking Light, October 2013


  • 4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/4 cup chopped shallots
  • 1 tablespoon sliced garlic
  • 3/4 cup dry white wine
  • 1/2 cup unsalted chicken stock
  • 1 teaspoon all-purpose flour
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons capers, drained
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Sprinkle chicken evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan, and cook 2 minutes on each side or until done. Remove chicken from pan; keep warm. 
  2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute.  Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over chicken; sprinkle with parsley.

Printable Recipe

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I served the Chicken Piccata with pasta, marinara sauce and broccoli. It was insane. I think my craving for Chicken Piccata is worse now!

Breakfast this morning was pineapple Chobani yogurt, Gluten Free Granola, strawberries and raspberries.

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I dropped the kids off at school, went to a meeting, then to Great News for a cooking class.  Today’s class was taught by my favorite instructor, Phillis Carey and was titled: “Salmon Specialties”.

The first recipe was Wasabi Salmon Patties with Ginger-Wasabi Aioli.

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These were really good! I loved the Asian flavors in it! The ginger-wasabi aioli really made it.

The next recipe was Maple-Orange Glazed Salmon with an Almond Crust.

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I thought this one was a bit boring but really enjoyed the almonds on it. It was simple to make…would be an easy weeknight dinner.

Next up was Mascarpone Spinach Stuffed Salmon Fillets with Butter Crumb Topping.

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What’s not to like about this one? The salmon was basically topped with creamed spinach. I’m a fan.

The next recipe was Pecan Crusted Salmon with Sweet Pepper Aioli.

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This was delicious! The pecan crust on the salmon was excellent and went really well with the aioli. You really can’t go wrong with aioli on anything. :)

The last recipe was Salmon Pinwheels with Lemon Dill Beurre Blanc.

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It’s only part of a pinwheel but was tasty nonetheless!

After class I ran some errands and came home. I’m going to pick up the kids from school soon then tonight I’m driving to Los Angeles to visit my mom and help her get ready to put her house up for sale.

What food are you craving right now?