Another recipe from my dad.  You can get lots of chicken piccata in lots of different places.  This is just ours.  🙂


1 lb chicken tenders (boneless, skinless)

¼ cup olive oil

1 cup all-purpose flour

¼ tsp crushed dried rosemary

¼ tsp crushed dried basil leaves

¼ tsp coarse ground black pepper

¼ tsp red (cayenne) pepper

¼ tsp garlic salt

1 medium lemon

¼ jar capers (rinsed well)

¼ cup heavy whipping cream

½ cup white wine

1 (12 oz) can chicken broth

½ tsp sweetener (sugar, Splenda, Sweet-n-Low)

3 Tbsp minced pancetta ham

1 Tbsp flour

½ cup warm water


  1. Cut off protruding tendon/vein from each tender.  Mix all spices together and rub into each chicken tender.  Place chicken tenders in 1-gallon Ziploc bag of flour.  Zip tightly shake well to coat all chicken piece s.  heat olive oil in large non-stick skillet on medium heat (6 or 7).  Open Ziploc bag and transfer chicken pieces from bag to hot skillet with tongs.  Cook on each side until light golden.  Remove from skillet and place on plate with cover.

  2. Brown garlic in hot skillet drippings.  Add pancetta and capers and cook for about 3 minutes.  Add lemon juice, wine, and chicken broth.  Cook (at a low bubbling boil) for an additional 10 minutes.  Mix 1 Tbsp of flour with ½ cup warm water.  Whip with fork until smooth.  Pour flour mixture into skillet and stir constantly until sauce thickens.  Stir in sweetener and add salt and pepper to taste.  Add chicken tenders and toss lightly to coat.  Serve over pasta.