I served this Chicken Piccata with roasted potatoes and broccoli,  and I drizzled a little of the lemony-butter sauce over those as well.


Chicken Piccata

serves 4-5


2 tablespoons butter

3 cloves garlic, minced

splash of white wine (optional)



Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large nonstick skillet over medium high heat, melt 1 tablespoon of butter with 1 tablespoon olive oil. When butter and oil start to sizzle, add the pieces of chicken and cook for 3-5 minutes, or until chicken is brown. Flip and cook other side for 3 minutes. Remove chicken from pan.


Into the same skillet, add 2 tablespoons butter and the garlic. Saute for one minute, then add the lemon juice, chicken stock, capers, and wine.  Return the chicken to the pan, raise heat to high, and simmer for 5 minutes while sauce thickens.  Garnish with lemon slices (optional).