Chicken Picatta

  • Prep + Cook Time
  • Servings
  • Calories
  • Nutritional Information
    • 12 g Fat
    • 4 g Sat. Fat
    • 14 g Carbs
    • 0 g Fiber
    • 1 g Sugars
    • 26 g Proteins


2 lbs. Georges Farmers Market® boneless, skinless chicken breasts
½ Cup All Purpose Flour
1 tsp.   Salt
¼ tsp.   Fresh ground black pepper
2 Tbsp. Butter (unsalted)
1 Tbsp. Vegetable Oil
3 Tbsp. Dry White Wine
3 Tbsp. Lemon Juice
1 Lemon thinly sliced
3 Tbsp. Capers
3 Tbsp. Fresh Parsley chopped



    Combine flour, pepper and salt in a shallow dish for breading the chicken.

    Dredge the chicken in the seasoned flour, coat thoroughly

    In a medium skillet or sauté pan heat the butter & Vegetable oil over Medium heat

    Add the chicken; cook approx. 4 minutes per side; Remove chicken from pan and set aside/keep warm

    Add wine to the pan juices and cook for 1 minute; using a spoon or spatula, scrape the bits of food off the bottom of the pan, add the lemon juice and heat to boiling.

    Add chicken back to the pan, cover with lemon slices, and add the capers

    Cook until sauce begins to thicken, approx. 3 minutes

    Remove chicken from the pan, top with sauce and garnish with parsley.