Chicken Piccata

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I do not cook meat. I eat it on occasion (chicken & pork), but I do not cook it. I stopped mostly because I was poor & meat is expensive, duh. Then, I started dabbling in vegetarianism. I do eat mostly veg, but I have never fully committed to it. One reason being: chicken piccata. The most delicious of chickens.


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We had chicken in the freezer that needed to go & I felt like a challenge. Meat is a challenge! I have abnormal fears of everything so even as I’m typing this I’m worried about getting salmonella from only washing my hands 7 times instead 8. (Also, what if the chicken was under done and I kill my mother & step father? Too far? I’m sorry)

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My picture is heinous but I did pretty good! (And I haven’t killed anyone yet)

Time: 30 minutes (prep + cooking)

Serves: 4


  • 4 boneless, skinless chicken cutlets
  • 1 1/2 cups of chicken broth
  • 4 tsp. cornstarch, dissolved in water
  • 1 tsp. rosemary
  • 4 lemon slices
  • 3 tbsp. drained capers
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • S+P, to taste

How to:

  • Heat olive oil over high heat
  • Season chicken with S+P and cook cutlets 2 at a time, 2 minutes on each side
  • Place chicken on a plate & cover with foil
  • Add chicken broth and bring to a simmer, 2 minutes
  • Whisk in cornstarch until thickened, 3 minutes
  • Return chicken to pan with lemon slices + capers + rosemary, simmer for 5 minutes
  • Divide chicken among four plates
  • Add butter to pan and heat until thickened, 2 minutes
  • Spoon sauce over each plate
  • Eat!



2 thoughts on “Chicken Piccata

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