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Chicken Piccata


8 skinless and boneless

chicken breasts, cut thin

Sea salt and freshly ground

black pepper

All-purpose flour, for dredging

6 tablespoons margarine

5 tablespoons extra-virgin

olive oil

1/3 cup fresh lemon juice

1/2 cup dry white wine –

Sauvignon Blanc or Pinot


1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped



Over medium heat –

combine olive oil and

4 Tbsp margarine.

Season cutlets with salt and pepper and dredge lightly in flour.

Add cutlets to pan and cook about 4 minutes per side until golden.

Remove cutlets to platter. Add lemon juice, wine, capers and remaining margarine to saucepan.

Whisk together to get up all the chicken goodness in the

pan. Add the chicken back in and heat through for a few

minutes. Garnish with freshly chopped parsley.