The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Chicken Marsala 🌄 💤
Chicken Parmesan 🌄 💤
Chicken Paté Maple Bacon Onion Jam Open-Face Sandwich 🌄 💤 ⏳
Chicken Piccata 💤 ⏳
Chicken Pot Pie 🌄 💤 ⏳
Chicken Pot Pie 🌄 💤
Chicken Pot Pie Stew 🌄 💤 ⏳
Chicken Sauté With Fresh Corn And Tomatoes 💤 ⏳
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Chicken Piccata
Chicken Piccata
(Image is coming soon! HAHAH! But not REALLY soon!)
This classic Chicken Piccata transforms simple chicken breasts into an elegant, restaurant-quality dish with bright lemony flavors and briny capers. The chicken is pounded thin, lightly dredged, and quickly sautéed to golden perfection before being finished in a silky sauce of Madeira wine, chicken broth, and fresh lemon juice. The sauce reduction creates an intensely flavorful experience that's simultaneously rich and light. Perfect for weeknight cooking but impressive enough for entertaining, this timeless Italian favorite comes together in under 30 minutes.
No Jump Zone
Ingredients
6 chicken breast halves, skinned and boned
1/3 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 cup unsalted butter
1 T. olive oil

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1/4 cup Madeira wine
1/2 cup chicken broth
3 T. fresh lemon juice
6 lemon slices
1/4 capers
1/4 cup minced fresh parsley
Directions
  • Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness.
  • Combine flour, salt, pepper, and paprika.
  • Coat breast well in flour mixture and shake off excess.
  • Heat butter and olive oil in a large skillet until melted.
  • Sauté chicken breasts 1 to 2 minutes on each side.
  • Do not cook completely at this point.
  • Remove chicken from pan and set aside.
  • Drain off all but 2 T. fat from skillet.
  • Stir Madeira into drippings and de-glaze pan, scraping loose any browned bits from the pan.
  • Add the chicken broth and lemon juice and heat briefly.
  • Return the chicken to the skillet, along with lemon slices and capers; simmer until sauce thickens slightly and chicken is cooked through, about 8 minutes.
  • To serve, sprinkle with minced parsley.
Servings\Yield
Serves 6
Nutrition Facts
Nutrition Per Serving - Calories: 260; Total Fat: 15g (Saturated Fat: 7g); Cholesterol: 85mg; Sodium: 420mg; Total Carbohydrates: 8g (Dietary Fiber: 0g, Sugars: 1g); Protein: 24g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: chicken
🗂️ Categories: 🍗 Chicken & Other Poultry, 🍝 Italian
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Chicken Piccata was added on March 02, 2009 and last updated on October 29, 2021.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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