Frugal Gourmet's Chicken Piccata

Frugal Gourmet's Chicken Piccata created by Probably This

This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess.

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  • Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside. Remove skins and bones from chicken and pound flat. Mix flour, salt and pepper and place in a flat bowl. Dip chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add sauteed onions and garlic. Over high heat, add sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If gravy becomes too thick, add some chicken stock.
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@Queen Dana
@Queen Dana
"This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy! ****Cook time is a guess."

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  1. kathie h.
    This recipe is quite good. And easy to make. I do recommend adding more chicken stock. I served the recipe with mashed potatoes and my family asked for more gravy.
  2. Dawn
    Let me start with, I never write reviews. But I needed to on this one. I was skeptical to make it at first but decided to make it based on the reviews. I was actually going to make chicken Marsala but I didn’t have the Marsala wine so I settled on this recipe. So glad I did. It was very tasty. Both me and my husband loved it. It has a nice tang to it thanks to the lemon juice and capers and the garlic and onion. And sooo easy and quick to pull together. As soon as he tried it he said, “I’m going back for more”. Then he said he could get fat on this dish because he can’t stop eating it. Hahaha. I doubled the liquid but it still wasn’t enough. So next time I’ll quadruple it. I made 2 whole chicken breasts sliced in thirds so I ended up with 6 thin pieces. I did use the chicken stock. So delish. Thank you so much for sharing. Genius kitchen is my favorite site. I visit often and never disappointed.
  3. Maggie in Florida
    How do you print a recipe?
  4. Herman G.
    Very tasty recipe, very easy to prepare with all the stated ingredients except as tweaked below.
  5. Herman G.
    Used bone in, no skin thighs and cooked them longer to compensate.

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