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Chicken Piccata Recipe

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Chicken Piccata
From The Can Opener Gourmet (Canada, UK), by Laura Karr.

This is so easy I'm embarrassed to call it a "recipe," but it makes a nice, sophisticated main course.


4 boneless, skinless chicken breasts
Ground black pepper
3 tablespoons butter or oil (give or take, for sautéing)
3 tablespoons bottled lemon juice
1/2 teaspoon garlic powder
One 7-ounce can sliced mushrooms, drained (4 ounces net weight) (optional)
2 tablespoons capers, drained


Salt and pepper the chicken breasts to taste. Sauté the breasts in the butter or oil, lemon juice, garlic powder, and mushrooms (if using) until brown. The chicken is done when it is no longer pink and the juices run clear when pierced.

After the chicken is thoroughly cooked, remove it from the heat.

Place the chicken on plates with the mushrooms and cooking juices, then sprinkle a few capers (about 1/2 tablespoon) over the top of each. Serve immediately.

Yield: Serves 4

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