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Chicken Piccata



  • 3 ounce chicken oysters pounded
  • 3 ounce coat
  • 1 tablespoon olive oil
  • 3 sprig whole thyme
  • 1 sprig garlic clove
  • 1/4 cup dry white wine
  • 1 cup lemon juice
  • 1/2 cup chicken broth
  • 2 tablespoon butter
  • 1/4 bunch caper relish
  • 1 bunch lemon
  • 2 cup baby spinach
  • 2 tablespoon breadcrumbs


Baking Directions:

Pound chicken oysters between two sheets of wax paper until thin.

Season with salt and pepper and then flour to coat.

Saute chicken in olive oil, add the thyme sprigs and cracked garlic.

Cook until golden on one side and then flip oysters.

Remove thyme and garlic, and then remove chicken from pan.

Add caper relish, wine, stock and reduce by half.

Add butter, lemon juice and season with salt.

Add spinach just a minute to wilt, arrange on a plate, top with chicken and garnish with breadcrumbs.

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