Chicken Picatta

Chicken Picatta


Try this delicious Chicken Piccata, perfectly seasoned with The Spice Club Italian spice mix, served with a creamy lemon-caper sauce. Quick and easy to make!


4 persons

  • 900 g chicken fillets, skinless and boneless, butterflied for thinner pieces
  • Salt and pepper to taste
  • 4 teaspoons The Spice Club Italian spice mix
  • 120 g flour
  • 10 tablespoons unsalted butter
  • 4 tablespoons extra virgin olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced garlic (from 4-6 cloves)
  • 360 ml chicken stock
  • 1 teaspoon lemon zest (from 1 lemon), plus extra to taste
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers, drained
  • Fresh parsley, chopped, optional


Step 1: Preparing the chicken

  • Season the chicken fillets with salt, pepper and The Spice Club Italian spice mix.
  • Dredge the chicken fillets in the flour, making sure they are well coated on all sides. Shake off excess flour.

Step 2: Fry the chicken

  • Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat.
  • Add the chicken and cook for 3-4 minutes on each side, or until golden brown and cooked through. Fry the chicken in batches if necessary. Remove the chicken from the pan and set aside.

Step 3: Make the sauce

  • Add the remaining 2 tablespoons of olive oil to the same pan. Add the chopped shallot and garlic and fry for 2-3 minutes until soft.
  • Pour in the chicken stock and stir well, making sure to loosen any browned bits from the bottom of the pan. Bring to boil.
  • Add the lemon zest, lemon juice and capers. Simmer for 5 minutes until the sauce has thickened slightly.

Step 4: Combine the chicken and sauce

  • Add the fried chicken back to the pan and spoon the sauce over it. Let the chicken simmer for a few minutes to allow the flavors to blend.

Step 5: Serve

  • Remove the pan from the heat and add the remaining 8 tablespoons of butter, stirring until the butter is completely melted and the sauce is creamy.
  • Garnish with chopped parsley and extra lemon zest to taste.
  • Serve immediately.

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