Chicken Piccata with Fried Capers

Chicken Piccata with Fried Capers
Chicken Piccata with Fried Capers
This versatile recipe taken from our TC Farm archives makes a quick and delicious weeknight meal- it's ready in just 45 minutes! The chicken can be sliced and served over your starch of choice: pasta, rice, couscous or mashed potatoes! Founding Farmer Jack suggests serving it with a side of spinach sauteed in olive oil and tossed with a little lemon juice.


Add the ingredients to your cart now by clicking on the photos of the ingredients below and be ready to make a great weeknight meal that won't keep you on your feet for hours in the kitchen!

Ingredients:
  • 1+ lb chicken breasts, pounded thin (2-3 should be about right)
  • 1 jar capers (3.5oz) strained
  • 2 Tbsp coconut oil or butter (olive oil would also work)
  • 1 clove garlic, finely chopped
  • 1/2 cup homemade chicken broth
  • 2 Tbsp fresh lemon juice
  • 1+ Tbsp honey, or to taste
  • 3 Tbsp unsalted butter, cut into a few pieces
  • 1 Tbsp chopped fresh flat-leaf parsley


Instructions:
  1. Pound chicken breast thin using food wrap to make it easy.
  2. Heat a heavy pan over med-high heat to melt oil.
  3. Place chicken in pan and salt on both sides, cook until brown on both sides and just done. Remove, place on plate and then cover to keep warm.
  4. Juice lemon into bowl and set aside.
  5. Mince garlic, add to pan after chicken is done cooking and lightly brown.
  6. Add broth to pan, and simmer to cook to about one half or even one third the original volume. Turn off heat.
  7. Add honey and lemon juice, stir well.
  8. Add cold butter to start to cool and solidify sauce.
  9. Add capers and salt to taste
  10. Serve over chicken and starch of your choice. Mashed potatoes or pureed parsnips are favorites. Top with fresh parsley.
Apr 18th 2025 Julia

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