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Chicken Piccata

Chicken Piccata


  • 2 whole or 4 halved chicken breasts - boneless skinless
  • flour for dredging
  • 4 cloves garlic, minced
  • 1/3 cup white wine
  • 1/2 jar capers, rinsed
  • butter for sauteing
  • juice of 1 whole lemon and another lemon cut into thin slices 
  • S&P to taste


  • Heat butter in a large heavy bottom sauté pan
  • Lightly dredge chicken in flour and begin to brown, remove from pan and add a little more butter
  • Add garlic and once it starts to become fragrant add white wine, lemon juice, capers and lemon slices, cook until it begins to thicken slightly
  • Add chicken back to pan to continue cooking until fully cooked through.
  • Serve with egg noodles, rice or on a bed of lovely fresh greens