Chicken Scaloppini Picatta


  1.  Season chicken with salt and pepper then dredge through flour with light coating
  2. In frying pan add olive oil and 4 tablespoons of butter *cook chicken and then separate onto plate removing from heat. Into the pan add the rest of the butter, ½ teaspoon of flour return to heat and cook until flour melted in.
  3. Add chicken stock, white wine, lemon juice, capers, Optional Lemon zest) and begin to cook while returning cooked chicken  on low  to medium simmer (Cooking 4 to 5 minute) .  Looking for all ingredients to incorporate and the viscosity of the sauce should be like a glace velvety consistency when finished. Add parsley in the last 30 seconds of cooking

  4. Grill thinly sliced lemons for garnish and sprinkle Parsley  to top.


  • 6 tbsp butter, salted, cut into chips
  • 1/4 cup Roma® Capers 
  • 2 7 oz West Creek® Chicken, Breast(s), thinly sliced
  • 1/3 cup chicken stock
  • flour, for dredging
  • 1/4 cup lemon juice, fresh
  • 1/2 tsp lemon zest, optional
  • 4 tbsp Piancone® Oil, Olive, Extra Virgin
  • 1/4 cup parsley, fresh, chopped
  • 1/4 cup Pinot Grigio
  • salt and pepper, to taste