YIELD: 4 servings
TOTAL TIME: 55 minutes
ACTIVE TIME: 35 minutes

All-purpose flour 40 g ⅓ cup
Black pepper, freshly ground to taste
Paprika 1 g ½ tsp
Chicken breast, boneless/skinless, cut in half 450 g / 1 lb 2 breasts
Olive oil, extra virgin 30  g 30 mL / 2 tbsp
Garlic, minced 1 clove
Butter 30 g 2 tbsp
White wine 225 g 225 mL / 1 cup
Stock, chicken or beef 80 g 80 mL / ⅓ cup
Lemon juice 60 g 60 mL / ¼ cup
Capers 16 g 2 tbsp
Butter, unsalted 30 g 2 tbsp
Parsley, chopped 8 g 2 tbsp
Angel hair pasta 225 g / 8 oz


Combine flour, black pepper, and paprika. 

Dredge the chicken pieces in the flour mixture, coating evenly and shaking off excess flour mixture; set aside. 

Heat olive oil in a skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove garlic and set aside.

Place butter and olive oil into the skillet. Add chicken and cook over medium-high heat until brown, about 5 minutes per side. 

Remove chicken from the pan and set aside.

Pour wine into the skillet and bring to a boil over high heat, scraping browned pieces from the bottom and sides of the pan. Boil until reduced by half, about 5 minutes. 

7 Whisk in broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in remaining butter and parsley.

Fill a large pot with water, bring to a boil over high heat.

Return chicken to the skillet and continue cooking over medium heat until sauce thickens, about 15 minutes.

10 When water comes to a boil, add salt and then pasta, and cook until al dente, 4 to 5 minutes. Drain. 

11 Remove chicken and reserve 2 to 4 tablespoons of sauce and capers. 

12 Add pasta to the skillet and toss to coat with remaining sauce.

13 Serve chicken with pasta and drizzle with reserved sauce and capers. 


  • You can serve the chicken with any long pasta noodle you wish, such as linguine, fettuccine or egg noodles
  • To slice your chicken breasts in half (butterflying), cut down the side, lengthwise, and open them like you’d open a book, then cut all the way through
  • We recommend using a dry white wine like Sauvignon Blanc 
  • This piccata sauce pairs very well with veal as well