Recipe of the Month: Chicken Piccata

Chicken Piccata By Debbie Voegler Prep time: 10 min Cook time: 10-20 min (depending on the size of the chicken) and it serves 4 people


4 boneless, skinless chicken breasts Salt and pepper to taste 2 Tbs butter 1 tsp olive oil 2/3 cup chicken broth 1/3 cup vermouth or white wine Juice of 1 lemon 1 Tbs capers


  1. Season chicken with salt and pepper. Melt butter with oil in a skillet (do not use non-stick) over medium-high heat. Add chicken and cook until done. Four to eight minutes per side depending on thickness. Remove chicken from skillet and keep warm.
  2. Increase temperature to high. Deglaze pan by adding chicken broth and vermouth to skillet, stir to incorporate browned bits. Boil until it reduces by half. Add lemon juice and capers, continue to boil for another minute. Pour sauce over chicken. Enjoy!

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