Manouschka Guerrier’s Chicken Piccata

Manouschka Guerrier’s Chicken Piccata

Enjoy the authentic tastes of Tuscany with Chef Manouschka Guerrier’s Chicken Piccata.

5 col

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

2 skinless and boneless chicken breasts, butterflied and cut in half
1/2 cup flour, for dredging
6 tablespoons unsalted butter
1/4 cup extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
1/2 cup chicken stock
4 tablespoons brined capers; rinsed, drained and dried
1/4 cup fresh parsley, chopped
1 thinly sliced lemon, for garnish
4 finger pinches sea salt
4 finger pinches freshly ground black pepper


1. Butterfly the chicken breasts and cut them in half. Place each chicken piece between two pieces of plastic wrap and flatten with a meat pounder or rolling pin

2. Season both sides of the chicken pieces with a finger pinch of salt and pepper. Coat the chicken in flour and shake off any excess


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3. In large pan over medium-high heat, melt 2 tablespoons of butter with 1/8 cup of olive oil. When the butter and oil starts to sizzle, add 2 pieces of chicken. Cook for about 3 minutes per side

4. When the chicken is browned, flip and cook other side for another 3 minutes. Remove and transfer to a plate. Tent the chicken with foil to keep warm. Continue until all chicken pieces are cooked and removed from the pan

5. In the same pan where the chicken was cooked, add lemon juice, chicken stock and capers. Bring to boil and deglaze the pan for extra flavor

Chef Tip: To get extra flavor from what you’re cooking in your pan, simply scrape the browned bits left behind with a whisk – this is called deglazing the pan.

6. Return all of the chicken to the pan with the sauce and simmer for 5 minutes. Remove the chicken to a platter

7. Add the remaining 2 tablespoons of butter to the sauce and whisk vigorously until the butter dissolves. Pour sauce over chicken and garnish with parsley and lemon wheels

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