Ron Wilson

Ron Wilson

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Rita's Chicken Piccata

When chicken cutlets are on sale, this dish is on our table!


4 chicken cutlets

Salt and pepper


4 oz. butter or bit more if needed + 2 tablespoons for sauce

1/4 cup olive oil

1/3 cup lemon juice

1/2 cup chicken broth

Brined capers, rinsed , to taste - start with 2 tablespoons

Parsley for garnish


Sprinkle salt and pepper on both sides of cutlets.

Dredge in flour. Shake off excess.

Melt 4 oz. butter and olive oil over medium high heat in large skillet. When it starts to sizzle, add chicken. Brown on one side, flip and cook until done, several minutes or so. Add more butter if necessary. They won’t take long to cook.

Remove chicken to warm platter.

Whisk in lemon juice, broth and capers. Bring to a boil, scraping up brown bits from bottom. Adjust seasoning and put chicken back in pan. Simmer a few minutes.

Remove chicken to platter again, add 2 tablespoons butter to sauce and whisk. Pour over chicken and garnish.

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