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Simple Chicken Piccata

September 8th, 2016 04:16:00 pm

I love the smell of capers simmering gently in wine, lemon and butter! This is so simple there are just a few pictures to demonstrate. In my version, I don't go to the trouble of flattening the chicken... who has time for that. It will just take a fraction longer to cook but if you add the lid and vapor cook it, it is super fast (as with any chicken breast). 


  • Skinless Boneless Chicken Breasts, butterflied, then cut in half
  • Flour for dredging
  • Butter (about 6 tablespoons)
  • Olive Oil (EVOO)
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped (I love the Italian Big Leaf Parsley)
  • 1/2 cup white wine


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

Heat up your Titanium Frying Pan here, to about medium high (or any of our pans that you have in your collection will do). Melt 3 tablespoons of butter with 2 tablespoons of EVOO.  As it starts to sizzle, add chicken in a single layer and begin to brown it, about 3 minutes. Once browned, flip and cook the other side another 3 minutes. Remove and transfer to a plate. 


Add to the pan, the lemon juice, stock, wine and capers. Bring it to a gentle boil. Return the chicken to the pan and simmer for 5 minutes with the lid on, which will thoroughly cook the inside of the breasts. Place the chicken on a platter and add the remaining butter to the sauce and whisk it vigorously. Pour this sauce over the chicken and garnish with the fresh parsley. The parsley adds a lot to this so make sure you don't use the dried stuff!











Serve and enjoy your Simple Chicken Piccata dish with any of your favorites sides.














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