Affordable and tasty chicken piccata

Pickles Executive Chef Matthew Kerley, most recently at Zinnia Restaurant, has also worked at Slow Club, Myth and One Market, all in San Francisco.

Chicken Piccata Recipe
From Pickles Executive Chef Matthew Kerley


  • One 6 oz. chicken breast cut into 3-2oz strips and pounded.
  • 2T olive oil and 1/2T butter for sautéing
  • 1 egg whipped
  • 1/2 cup flour
  • 1/2 cup white wine
  • 1 lemon for juicing
  • 3T capers
  • 2 1/2 T butter 1/2T herbs mix of parsley, tarragon, chives
  • Salt to taste


Dredge chicken breast in egg wash and then in flour to create a soft crust. Sear the chicken in a large sauté pan over medium heat using the olive oil and 1/2 T butter. Once golden brown and cooked through, turn over chicken breast, add capers and de-glaze the pan with white wine. Bring the wine to a boil and juice the lemon through a strainer into the pan so as to catch the seeds. Add to the pan sauce 2T butter and work in until sauce is creamy and emulsified. Add the herbs mix and salt to taste.

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