Chicken Picatta


  • ▢ 2 large chicken breasts cut in half lengthwise
  • ▢ Salt to taste
  • ▢ Pepper to taste
  • ▢ 1/4 teaspoon garlic powder
  • ▢ Flour for dredging. Any type of flour can be used (almond, coconut etc)
  • ▢ 4 tablespoons butter divided 2 to start and 2 for your final sauce
  • ▢ 1 tablespoon olive oil
  • ▢ 3/4 cup chicken broth
  • ▢ lemon juice + zest of 1 lemon
  • ▢ 1 tablespoon brined capers drained
  • ▢ Garnish optional chopped parsley and freshly grated parmesan cheese


  1. Slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Season chicken generously with salt and pepper and sprinkle with garlic powder.

  2. Coat the chicken in flour.

  3. Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
  4. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden.
  5. Remove the chicken from skillet and set aside.
  6. Take the pan off the heat and add the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.
  7. Cook for another 5 minutes or until the chicken is cooked through and the sauce has reduced to your liking (you may need to turn down the heat a bit if it's bubbling furiously). If the sauce thickens too much, add more broth.
  8. Garnish with freshly chopped parsley and parmesan cheese.