Chicken Piccata

5 from 1 reviews


  • 500g chicken breast fillets, butterflied and cut
  • 1/4 cup flour
  • 3 tbsp butter
  • 3 tbsp olive oil
  • 1 1/2 cup chicken stock (or 1 1/2 cup water + 1 chicken cube)
  • 1/3 cup capers
  • juice of 1 lemon
  • salt and pepper to taste
  • chopped parsley
  • grated parmesan cheese
  • 300g spaghetti, cooked according to package directions



  1. Season both sides of chicken breast with salt and pepper.
  2. Put flour on a plate and dredge each side of chicken breast lightly, shake off excess.
  3. Heat butter and olive oil in a pan.
  4. Fry the chicken breast until golden brown, around 3-4 minutes each side. Put it on a plate and set aside.
  5. In the same pan, add chicken stock, lemon juice, and capers. Whisk to scrape off the bits and let it dissolve into the sauce. Bring to a boil and simmer for 2 minutes.
  6. Put the chicken back in the pan and simmer for another two minutes.
  7. Sprinkle with chopped parsley.
  8. To Serve: Put cooked spaghetti on a plate. Top with 1-2 pieces chicken and then a few tbsp of sauce. Sprinkle with grated parmesan cheese and more parsley.