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Karen from Pasadena, California is looking to enhance the flavor of her chicken piccata dish.


  • 2 Chicken Breasts
  • 1 TSP Olive Oil
  • 1 TSP Chopped Shallots
  • 1 TSP Chopped Garlic
  • 1 TSP Capers
  • 1/3 Cup Chardonnay
  • Juice of 1 Lemon
  • 1/3 Cup Chicken Stock
  • 1 TSP Fresh Thyme
  • Zest of 1/2 Lemon
  • 3 Ounces Unsalted Butter
  • Salt & Pepper To Taste

Procedure: Season chicken breasts with salt and pepper and place in a hot skillet with 1 TBS of olive oil.  Cook on both sides until golden brown and completely cooked through.  Once done set aside and in the same pan caramelize the shallots, garlic & capers.  Once cooked deglaze with wine and cook until almost gone.  NExt squeeze in lemon juice and add chicken stock and reduce in half.  Take off the burner and stir in thyme, lemon zest, butter & adjust seasonings.  Pour over chicken breasts and serve hot.  Enjoy!