Tuesday, June 12, 2018


I've never made Chicken Piccata before. It sounded too complicated. But when I came across this recipe on Cassie Sugarplum's blog, I knew I could do it. There weren't a ton of ingredients, and it sounded pretty easy to put together.

It turned out great! I'm definitely a fan. The best part--it didn't take forever to make. Now I have a new, quick and delicious recipe for weeknights during the school year.

It's way too good to keep to myself...


1 lb cooked pasta (I used linguine) 
4 - 6 chicken breast cutlets
salt and pepper to taste
1/4 cup All-purpose flour
3/4 cup heavy cream
2 tablespoons of butter
2 tablespoons of olive oil
1 cup of chicken stock or broth (I used broth)
2 lemons, juiced
1/4 cup of capers
chopped parsley for garnish


  • Heat the olive oil and butter in a large skillet over medium heat. 
  • Salt and pepper the chicken to taste and flour both sides of the breasts or cutlets. 
  • Saute chicken on both sides until thoroughly cooked. 
  • Remove from skillet and set aside.

  • Leave the chicken juices in the skillet and add the broth, heavy cream, lemon juice, and capers. 
  • Bring to a boil. 
  • Reduce heat and simmer until sauce starts to thicken. This took longer than I thought it would. I probably let it simmer around 15 minutes (maybe longer), stirring occasionally.

  • When the sauce begins to thicken, put the chicken back in and simmer a few more minutes. 
  • Spoon the sauce over the cutlets.

  • Serve over the pasta and get ready for lots of compliments!

If you aren't serving a crowd, you probably won't need the full pound of pasta. We had plenty left over.




  1. Sounds wonderful!! Nana!!

    1. It was! The capers were a little strange tasting, though. Ha.


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