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Chicken Piccata


This simple and delicious meal brings the family together for dinner.


1 1/2 pounds Best Choice chicken breasts, de-thawed

1 teaspoon Best Choice salt

1 teaspoon Best Choice ground black pepper

1/3 cup Best Choice all-purpose flour

3 tablespoons Best Choice butter divided

2 tablespoons Best Choice canola oil

1 lemon

1 cup Best Choice chicken broth

3 garlic cloves, minced

1 shallot, minced

1/2 cup of Best Choice Heavy Whipping Cream

2 tablespoons capers drained and rinsed

Best Choice Whole Wheat Spaghetti Noodles

Garnish: Parsley


Prepare the noodles by boiling them in a salted pot.

Season your chicken breast on both sides with salt and pour. Then dredge each breast in flour, shaking away the excess.

Slice the lemon in half, juicing one half and slicing the other half into slices.

Heat a skillet with 2 tbsp of butter and all the canola oil over med-high heat. Add each piece of chicken and cook for about 3 minutes on each side, until cooked thoroughly. Transfer to a platter and cover with our foil.

Reduce the heat to medium and add in remaining ingredients (excluding the last tablespoon of butter and noodles.) Cook for about 2-3 minutes, then add your cooked chicken back to the skillet. Add your butter. If your sauce is too thin, add flour or cornstarch to thicken the sauce.

Serve with chicken over spaghetti noodles.

Recipe Note: For an added boost of flavor, add more freshly squeezed lemon juice.

Previous Recipe: Chili Starter Chili