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Chicken Piccata

Chicken Piccata

Copper Chef 11" Square Fry Pan 

Recipe Type: Chicken

Servings: 2


  • 2 chicken breasts (pounded flat)
  • 3 eggs, beaten
  • 4 ounce White wine
  • 2 tablespoon capers
  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 2 tablespoon butter dredged in flour
  • 1 pinch Salt and pepper to taste
  • 1 cup flour for dredging


1. Place the Copper Chef pan on the stove over medium heat. Add the oil. 2. Dredge the chicken breast in flour then dip into the liquid eggs. 3. Lay in each chicken breast into cook each side to light golden brown. 4. Remove and reserve each chicken breast, discard any excess oil from the pan 5. Deglaze the pan with the wine and reduce by half. Add the lemon juice and capers. Once it comes to a boil add in the butter dredged in flour to thicken the sauce. Let it come to a boil once again 6. Add in the sliced lemons and return the chicken breast to the Copper Pan. Cook for 2 min. 7. Move the chicken breast to a plate, lay slice lemon over each chicken breast, top with the pan sauce. 8. Garnish with fresh herbs and Enjoy.