Chicken piccata

Save money with this savoury dish!

Chef Randy Feltis joins us with a simple recipe for savoury chicken piccata. This dish is both full of flavour and cost-effective, so it’s guaranteed to keep your family—and your bank account—very happy.



  1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between plastic wrap until an even thickness, about 1/4 inch. Season lightly with salt and pepper. Lightly dust with AP flour.
  2. Heat oil in large cast iron pan and lightly sear for 2-3 minutes per side. Remove and rest.
  3. Add garlic and butter to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.
  4. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes.
  5. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes.
  6. Remove from heat and stir lemon juice into sauce; season with salt.
  7. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.