Sunday Supper: Chicken Piccata

I used to hate Sundays… like hate them. I would have the Sunday blues all day and I freaked out about “being ready” for work on Monday. Well, those days have been o v e r since the new school year started. I made a pact with myself to start enjoying every inch of my weekend starting on Friday at 3 and ending on Sunday at 11pm. Every Friday I think “Let’s do this weekend!” This weekend was especially awesome because it lasted from Tuesday at 3 until Sunday at 11. Dang, that’s how every weekend should be, right?

Bf and I spent our nice lil’ Sunday with me waking up at the crack o’ dawn to write a 5 page graduate paper (gag) and then headed off to lunch for burgers and bloodys… and a little football… at his dad’s house. We brought Oinky of course and it was hilarious.

Then we jetted off from lunch go get our Christmas Tree. I LOVE getting my Christmas tree and it is such an important part of my holiday season. This year, Bf was in charge of picking it out… all by himself. He did a great job! Last year we got a Fraiser Fir, but this year we upped it a notch and got a Noble Fir.

Yes, I am taking all of the pictures while chillin’ on the couch. I have a cold that won’t quit and have been feeling partially disabled.

Ooo! That’s a big boy Christmas Tree! I think it is 8 ft.

So, while Bf set up our tree, I got busy making this week’s Sunday Supper. This week’s Supper reminded me of one of my favorite recipes, Spaghetti Alla Carbonara. Maybe because its easy, maybe because its cheap, maybe because its Italian, but definitely because its delicious. Also, it has my favorite components of Sunday Suppers: buttery, salty, carby, proteiny.


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half (I just used one this time since it was just me and bf)
  • Sea salt and freshly ground black pepper
  • All-purpose flour
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to plate.

If you are making enough for 4 (if not, then skip): Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers.

Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

I’m such a sauce gal… its all about the sauce.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken.

We served it up for 2 with sauce for 4 (that’s how we roll) and served it over some Buitoni Fettucini noodles.

When I was living in my first apartment in Atlanta alone, I made this dish a lot! I had completely forgotten about it until today when bf and I were at the grocery store. We had just eaten hamburgers and nothing sounded appetizing. But, we knew ourselves and knew that we’d better get something because it was just a matter of time until we’d get that urge for Supper. Beef was out (hamburgers), pork was out (OINKY!), and the fish department just looked pitiful at PUBLIX after shopping at Whole Foods for so many weeks. Chicken was the way to go and I am glad that this dish is back in the rotation!

Hope everyone had a nice Thanksgiving. Details on mine to come!

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