STREAMING NOW: Eden Eats

Elegante Chicken Piccata

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A delicious recipe I'd like to try from Tuscany Restaurant (opened ten years ago by Mark Eaton, former Utah Jazz center and an all-around really great guy) in Salt Lake City.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken breasts between layers of plastic wrap and pound to about ¼” thick using the flat side of a meat mallet; set aside.
  2. Heat ¼ cup olive oil in a large sauté pan; once oil is hot, lightly dust chicken breasts with flour and place in pan; season (top-side only) lightly with salt and pepper then cook for 1 and a 1/2 minutes; turn over.
  3. Add wine, lemon juice, and chicken broth in that order; allow chicken breasts to cook (over high heat) in this sauce for 2 minutes; remove chicken to a serving plate, leaving sauce in pan.
  4. Add the capers to the sauce and whisk in butter cubes; once butter is half-way melted, remove pan from heat and continue to stir until the butter is melted; pour sauce over the chicken breasts and serve.
  5. NOTE: Go easy with the salt shaker as the capers add sodium to the sauce.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: