Chef Jonathan’s Famous Lemon Chicken Piccata 

Lemon Chicken Piccata Pic.jpgOur final recipe from our November Chef of the Month, Jonathan Scinto is his famous Lemon Chicken Piccata. The perfect dish for a special occasion, Chef Jonathan turns a few simple ingredients into a delicious meal. Serve with the French bread or pasta and stay in touch with our November Chef of the Month for more impressive and tasty recipes!

Cook time:  30 mins

Serves: 2 people (2 Chicken breasts ea.)


1 ½ lbs. Boneless skinless chicken breasts (Pounded ½” thickness)

½ cup flour

Kosher Salt & Cracked Pepper

4 oz. Premium Salted Butter

2 Tbsp. EVOO (Mie Radici Real Sicilian EVOO)

½ cup white wine

1½ cups chicken broth (Kitchen Basics)

2 large lemons, (1 sliced thinly for garnish)

¼ cup jarred capers (drain before use)

Fresh parsley

1 garlic bulb (Chopped)


  1. Cut the breasts in half (4 pieces). In a large bowl add flour, salt & pepper. Dredge the chicken, set aside.
  2. Heat 2 oz. of butter & E.V.O.O in a heavy pan. Add the chopped garlic and sauté until a light brown.
  3. Add the chicken cooking about 4 minutes on ea. side, flip once. Both sides should be golden brown. Remove chicken and set aside.
  4. Add wine to the pan & reduce alcohol (about 2 mins), scrape browned bits in the pan. Add broth, lemon juice, capers & butter. Let the mixture reduce by 1/2.
  5. Transfer chicken cutlets to 2 plates, pour sauce on top & garnish with chopped parsley and lemon slices. Serve with French bread.

Connect with Our November Chef of the Month:


Instagram: @chefjonathans

Facebook: @ChefJonathanS

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