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Chicken Picatta


2 Chicken Breasts

Pinch Salt & Pepper

¼ Cup Flour

4 Tbl Butter (Split by Two)

4 Tbl Olive Oil (Split by Two)

Juice of 1 Lemon

¼ Cup Capers

2 Tbl Fresh Parsley

1 Cup Pasta (Any Type is fine)

Optional: 1 Tbl Parmesan Cheese



  1. Using wax paper, and a meat mallet, pound the chicken breasts into thin pieces.

  2. Sprinkle salt and pepper to both sides of pounded chicken.

  3. Place flour in a shallow pan, bowl, or plate. Lightly dredge (coat) the chicken on both sides.

  4. For Pasta: Bring a pot of water to a boil. Add in pasta of choice, cook for 10 minutes or to package instructions. Cook Pasta while chicken is being prepared.

  5. Heat 2 Tbl Butter and 2 Tbl Olive Oil into a skillet (or frying pan). Once melted cook chicken breasts on each side about 3 minutes. Chicken should become golden brown and firm to the touch.

  6. Once chicken is cooked, set chicken aside for a moment, remove excess oil and fat from the skillet. Gently clean it.

  7. Melt remaining butter, add olive oil and lemon juice. Use medium heat. Add cooked chicken. Using a spoon, drizzle lemon-butter sauce over all sides of the chicken. Let heat on low for 3-5 minutes. Add in Capers.

  8. Serving: Spoon pasta into plate and place one chicken breast on top. Drizzle sauce on top. Sprinkle with fresh parsley (and/or parmesan cheese).

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