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  • Writer's pictureMary Ann

Lemon Chicken Piccata


  • 1 pound spaghetti

  • 1 pound boneless, skinless chicken breasts, cut in strips or chunks

  • Salt and black pepper, to taste

  • 1/2 cup all-purpose flour

  • 4 tablespoons butter

  • 2 cloves garlic, minced

  • 1/4 cup diced shallots

  • 3/4 cup chicken or vegetable broth

  • 1/4 cup dry white wine (or just use more chicken broth)

  • Juice and zest of 1 lemon

  • 1/2 cup heavy cream

  • Small jar of capers, drained

  • 2 tablespoons fresh parsley, chopped


  • Cook pasta according to package instructions and drain well. I add a little of olive oil to keep from being so sticky and add more flavor.

  • Season chicken with salt and pepper, to taste and cover with flour.

  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5 minutes on each side. Set aside and cover to keep warm.

  • Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant.

  • Stir in the chicken broth, wine and lemon juice until slightly reduced, about 5 minutes.

  • Slowly whisk in heavy cream until slightly thickened

  • Stir in the capers.

  • On a plate, place spaghetti with the chicken on top. Pour over sauce and garnish with parsley.


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