Recipe from Germania's Membership

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Chicken Piccata


  • 4 to 5 skinless, boneless chicken breast
  • salt and black pepper to taste
  • cayenne pepper (optional)
  • 2-1/2 tablespoons olive oil
  • 1 tablespoon drained capers
  • 1/2 c. white wine
  • 1/4 c. water
  • 1/4 c. lemon juice
  • 3-1/2 tablespoons cold unsalted butter
  • 2-1/2 tablespoons fresh Italian parsley (chopped)


  • Best if your chicken breast is about 1/2 inch thick. (Pound between plastic wrap if needed).
  • Place chicken breast on plate and season with salt, pepper, and cayenne.
  • Dredge your chicken breast in flour and shake off any excess flour.
  • Heat your olive oil in a skillet over medium high heat.
  • Once your skillet is hot, add chicken and reduce heat to medium. Cook until browned and chicken is clearly done (about 5 minutes on each side).
  • Remove and place on a plate.
  • Cook capers in the reserved oil and smash lightly, about half of them, to release brine. Warm about 35 seconds.
  • Pour your white wine into skillet.
  • Scrape any browned bits from the bottom of the skillet.
  • Cook until reduced by half (about 2 minutes).
  • Stir in lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce (about 2 minutes).
  • Reduce heat to low and stir parsley into the sauce.
  • Return chicken breast to the pan and cook until heated (about 2 minutes).
  • Serve with sauce poured over the top of chicken.
  • Enjoy!

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