Light Chicken Piccata

Those of you who know me, know that Michael and I have a slightly unhealthy obsession with Costco.  One of the consequences of this obsession is that we sometimes have large quantities of things which generally should not be purchased in bulk.  Now, I love capers as much (or probably more than) the next gal, but I’m not used to having a 28 oz bottle of them in the house.  So be on the look-out for lots of caper recipes, including this really quick and easy take on chicken piccata. 


4-5 chicken breasts, cubed into 1-2 inch pieces

1/4 cup flour

dash of each Smoked Paprika, Salt and Pepper

4-5 cloves of garlic, diced 

Olive Oil

2  teaspoons Butter

1/2 pint Cherry Tomatoes

1/2 cup Capers & a splash of caper juice

1 lemon, zested and juiced

Salt and pepper, to taste

serve with shaved Parmesan, Romano or your favorite cheese


  • Put flour in a gallon Ziploc bag or a large bowl.  Add chicken breast pieces and coat in flour.
  • Heat a skillet over medium heat, add butter and a drizzle of olive oil & garlic. Lightly brown garlic and add smoked paprika, salt and pepper.
  • Add chicken to skillet. Loosely cover pan & heat chicken until browned – about 3 minutes. Flip with tongs and sauté another 3-4 minutes until all sides are browned and chicken is mostly cooked through.
  • Add cherry tomatoes, lemon zest, lemon juice, capers & caper juices. Cook another 3-4 minutes until flavors are well combined, tomatoes have “popped”  and chicken is cooked through.
  • Serve with pasta or rice. Top with shaved Parmesan Cheese.

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