Chicken Piccata with Citrus Balsamic

In southern Italy, lush lemon trees line village streets and backyards. In the late spring, these trees are full of large, fragrant lemons, ushering in a summer of lemon-inspired dishes and beverages.

Chicken Piccata is a perennial favorite across Italy, but becomes especially irresistible in the spring. Simple, yet bursting with the flavors of fresh lemon juice, rich chicken stock, and capers, Chicken Piccata is easy enough to make on a weeknight, and special enough to serve at a dinner party.  

After cooking Chicken Piccata once or twice, you'll soon become familiar with its simple steps and flavors. Our take on the classic Chicken Piccata recipe adds even more depth of flavor, featuring aromatic Salted Capers and a few drops of rich, tangy Organic Citrus Balsamic Vinegar from Ritrovo Selections. This dish pairs nicely with sautéed spinach and spaghetti tossed with sautéed garlic, chopped parsley, Parmigiano Reggiano, and extra virgin olive oil.


Serves 4



Two large chicken breasts (sliced 1/2 inch thick)

Flour (1 1/2 cups)

Unsalted Chicken Stock (2 cups)

Lemon juice (2 lemons or added to taste)

Ritrovo Selections Organic Citrus Balsamic (1 tbsp)

Villa Reale Sicilian Salted Capers (2 oz) 

Partanna Extra Virgin Olive Oil (about 1 tbsp)

Butter (1 1/2 tbsps)

Salt and Freshly Ground Pepper

Parsley (about 2 1/2 tbsps)



  1. Slice chicken breasts 1/2 inch thick. Lightly season with salt and freshly ground pepper. 
  2. Over medium heat, heat butter and a tablespoon of extra virgin olive oil a 10 inch-sauté pan or cast iron skillet. 
  3. Toss sliced chicken breast in flour and shake off excess flour coating.
  4. Turn up heat to medium-high. Sauté chicken in batches. You should sauté them just enough to achieve a light golden brown color on each side (about 3 minutes on each side). Set aside chicken on a plate.
  5. Next, add chicken stock, salted capers, the juice of 1 lemon, and citrus balsamic vinegar to the pan. Adjust heat so liquid cooks at a steady simmer. Allow to cook down for 1-2 minutes.
  6. When the liquid is simmering, place chicken breasts in the pan. Cook for about 5 minutes, flipping chicken occasionally. After 5 minutes, taste sauce and add additional lemon juice, salt, and pepper to taste; at this point, the sauce should be somewhat thick. Feel free to add an additional 1/2 tbsp of butter if you wish. When chicken reaches an internal temperature of 165 degrees F, remove from pan.
  7. Scatter chopped parsley on top of chicken and add round lemon slices for decoration. Serve immediately.

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