Chicken Piccata

Nothing says summer to me more than lemonade. If you were to offer me a glass of lemonade in the winter I would scoff at you. Lemonade? In the winter? Why would I possibly want that? Winter is a time for hot drinks and stews, although I could go for a Starbucks apple cider anytime of the year (the baristas think I’m weird for wanting hot apple cider in July). Summertime is time to drink lemonade and limeade. All those tart fruits speak summer to me, although I’m not quite sure why.


Lemonade is one of the least thirst-quenching drinks around. This is not the beverage you should reach for after a long run or while moving your friends couch up three flights of stairs. You should also not have it with salt and vinegar potato chips while sitting in the sun, then go to the gym and teach a class, bad idea.

It is a drink that you must enjoy while doing absolutely nothing. Sitting by a pool and enjoying lemonade is even better. This way, you can have a sip of lemonade, and then jump in the pool to refresh yourself. Summers of my childhood were filled with tall glasses of lemonade, condensation pooling around the base of the glass, letting you know that it was cool and delicious.

Now, in the last hot days of the summer, I find myself wanting citrus. Drinking pitchers of lemonade aside, there are other options for enjoying a refreshing meal. Namely, Chicken Piccata. This dish is lemony and buttery. It can be salty too, if you remember to add the capers, which I did not… The first time I made this dish I fell in love. It’s unbelievably simple to put together (it takes about 15-20 minutes to complete) and is best served simple, alongside a fresh salad.

Enjoy the last warm breaths of summer. Go to the store and get yourself some lemons, get yourself a whole bag. Then make some lemonade, and chicken piccata. Just don’t have them together, or you’ll be drinking glasses and glasses of water for the remainder of the day.

Chicken Piccata

Adapted from: Everyday Italian by Giada DiLaurentis

1 lb chicken breast – either butterflied, or pounded to ½ inch thickness

½ tsp kosher salt

½ tsp black pepper

All-purpose flour

4 tbsp butter

2 tbsp olive oil

½ cup chicken broth

1/3 cup lemon juice

¼ cup capers



1. Sprinkle chicken with salt and pepper

2. Dredge chicken in flour, shake off excess

3. In sauté pan, melt 2 tbsp butter with olive oil over medium-high heat

4. Add chicken and cook just until browned, about 3 minutes per side

5. Add broth and lemon juice and bring to a boil

6. Return chicken to the pan and cook for another 5 minutes, until completely cooked

7. Transfer chicken to a platter and add remaining butter to sauté pan (add capers, if you remembered to buy them)

8. Pour sauce over the chicken and enjoy!