Chicken Piccata featuring Herbes de Provence

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1 1/2 to 2 pounds chicken cutlets
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
2 lemons, 1 juiced, 1 cut into 1/8 inch discs
2 tablespoons capers, rinsed
1/4 cup dry white wine

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
10 minutes
Total Time: 
20 minutes
Serving size: 


1. Sprinkle each cutlet with approximately 1 teaspoon of Herbes de Provence.
2. In a shallow bowl (I prefer a pie plate) combine the flour with the remaining Herbes de Provence. Dredge the cutlets in the flour and herb mixture.
3. Heat a large sauté pan over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and bubbly, add the cutlets. Cook about 2 – 3 minutes per side or until internal temperature reaches 160ºF. Transfer the cutlets to a plate and tent with foil to keep warm.
4. Return the sauté pan to the stove over medium heat. Add the lemon juice, remaining tablespoon of butter, capers and white wine. Cook for about 3 minutes or until the sauce thickens slightly.
5. Return the cutlets to the pan along with the lemon slices and cook for 1 minute. Serve warm.


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Recipe Tip:
Rice pilaf and asparagus make this a great meal!

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