top of page

Chicken Piccata


Serves 4


4 chicken cutlets

Salt and pepper to taste

Cayenne pepper to taste

Flour for dredging

2 tablespoons olive oil

1 tablespoon capers, drained

½ cup J Pinot Gris Wine

1 tablespoon fresh lemon juice

4 tablespoons cold whole butter


Heat a large skillet over medium high heat for one minute. In the

meantime, season both sides of the chicken with the salt, pepper and cayenne to taste. Dredge the chicken in the flour; shaking off excess flour. Add the oil to the hot pan and add the chicken. Cook the chicken for 3-4 minutes per side.


Remove the chicken and set aside. Add the capers to the pan and smash about 1/3 of them with a fork. Add the wine and lemon juice and reduce by half.


Whisk in the butter until melted. Return the chicken to the pan and turn the heat to low. Move the chicken around; turning once to reheat and coat all sides. Serve immediately with pasta or rice



bottom of page