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Chicken Piccata

Here’s another easy and yummy recipe I got from Sara Fragoso. Both my kids love this!

  • 3 – 4 chicken breasts (I used about 1 1/4 lb of chicken)
  • 2 tbsp ghee
  • 3 green onions diced
  • 6 garlic cloves minced
  • 3 tbsp capers
  • ¼ cup white wine
  • ½ cup chicken stock
  • 3 tbsp olive oil
  • Juice from 1 lemon
  • Sea salt and fresh ground pepper to taste

Cut the chicken into strips. In a large sauté pan heat the 2 tbsp of ghee over medium high heat. Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender –  be sure not to overcook.  Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.  Quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately (I put the chicken back in the pan so it could soak up the flavor until dinner time). Enjoy!