Chicken Piccata

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This is always my go to dish any night of the week and when company comes over.  It’s impressive, takes literally 15 minutes to prepare and really super simple to make. You can serve it with roasted potatoes, over mashed potatoes, sauté spinach and angel hair pasta! Add a beautiful green salad and you have a delicious meal in not time!


  •  6 serving
  • 3 Organic Chicken Breasts, cut in half, skinned, boned, and pounded to 1/4-inch thickness (your butcher will do this for you if you ask)
  • Kosher salt
  • Cracked pepper
  • 1-cup all-purpose flour, for dredging
  • 1/4 cup extra-virgin olive oil + 2 tablespoons
  • 3 garlic cloves, crushed
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1 lemon sliced thin
  • 1/4 cup capers
  • 1/4 cup chopped Italian parsley

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Sprinkle both sides of the chicken breasts with kosher salt and pepper to taste.

Dredge the chicken in the flour.

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Heat the oil in a large 12″-inch  frying pan over medium-high heat. Add the garlic, and sauté until golden in color. (Be careful not to burn the garlic or it will taste bitter).) Remove the garlic from the oil and discard.

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Quickly add 3 slices of the chicken breast into the frying pan and sauté 3 minutes on each side. Remove and set aside.

Add 2 more tablespoons of olive oil to the frying pan and finish sautéing the rest of the cutlets.Place the sautéed chicken cutlets that you have set aside back into the frying pan, (don’t worry about crowding).

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Add the white wine, scraping the bottom and sides of the pan to incorporate any of the small bits that have collected. Cook until the wine is almost gone. Add the lemon juice over the cutlets and turn over, lower heat to a simmer and cover with a lid leaving it slightly ajar to let the steam escape. Simmer 1 minute more.

Remove the cutlets from the pan onto a serving platter and season with a pinch more kosher salt and pepper. Pour the pan juices over the top.

Add the sliced lemons and sprinkle with capers and fresh parsley. Serve over mashed potatoes.


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T: Cristinacooks 

F: Cristina Ferrare 

I: Cristina Cooks 

P: Cristina Ferrare 

  • Yo DiMino Sloan

    I met,you, Cristina when I worked for Pierre Cossette, you came to Pierre’s office in a limo and came into the office in bare feet holding her daughters’ hand. Cristina, you, looked absolutely GOREGEOUS and you still look great. Love your recipes. P.S. I am Italian too…just a little tid-bit..

    • Wow, I came to the office in bare feet?! Sounds so 60’s!!! lol! I adored Pierre, such a lovely man. Nice to hear from you!

      • Yolanda DiMino Sloan

        Cristina, It was actually, so 70’s , you looked adorable barefoot, in your levis, with your daughter clinging to you, yes, Pierre was adored by many, Pierre one of the greatest men/bosses I have ever met, as you already know. I will miss Pierre so very much, Pierre was my boss and my friend. He used to call me his little Italian. His son John was just a nice/great as his father. John too passed away a year ago. We have all lost two distinguished and talented gentlemen when we lost Pierre and John Cossette.
        Absolutely love your recipes, not only are you beautiful your a great chef. Your children are beautiful I saw their photos on your website, they grow up too fast, much too fast. Thanx was great to hear from you. Yolanda DiMino Sloan

        • Hi Yolanda, so sorry it has taken me this long to contact you. My computer has been crazy and I won’t bother you with details.I think of Pierre and Phoopie from time to time. I adored both of them and of course John was such a great kid and I loved going over there and making pasta for them. I really appreciate you reaching out an thank you for your comments.
          I’m so happy you are enjoying the recipes. Please let me know when you try something. Would love some feed back bad or good! Thanks, talk soon!!
          Big Hug