My recipe chicken piccata

My way to make easy Chicken Picatta.

IMO to make good chicken even better is to filet it with a thin knife and using a mallet pound them until desired thinness.

Quality chicken, good ingredients make cooking a breeze.  No special skills required.


Today’s lighter version of chicken piccata served with Farfalle.  2/20/24

6 thin boneless chicken cutlets(pounded to desired thinness)
3 T olive oil
1 T butter
1/2 cup flour

1 tsp. Onion powder 

1tsp. Salt
Pinch pepper


1-14 oz. can chicken broth
2 lemons squeezed
2 to 4 tsp. Capers rinsed and drained

1/2 lb. cooked spaghetti

Update:  Todays meal with parsley potatoes !

In a large skillet place olive oil and butter and heat until butter melts.

Place flour, salt, pepper and onion powder in a large zip lock bag.  Place cutlets in bag individually to coat evenly and lay on a platter.  Place coated chicken in heated pan on low to medium heat  and brown on each side.

Remove chicken from pan and set aside.  Return to pan and add 1/2 cup chicken broth to deglaze pan.  Stir to loosen all pan drippings.  Add juice from two lemons and capers.  Allow to simmer until broth starts to reduce.  Add cooked chicken and the remainder of broth.  Allow chicken to heat and serve over 1/2 lb. cooked spaghetti.  Toss spaghetti with chicken broth mixture.

Enjoy!