Make-Ahead Chicken Piccata

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This has been a hectic week. But the highlight was having my son Matthew come home from college! After having food from the cafeteria for 4 months, he requested this recipe from my cookbook. Matthew will only be home for 3 weeks as he will be going on a 4 month voyage around the world with Semester at Sea. As much as we’ll worry about him, we know that this will be a once-in-a-lifetime experience and look forward to hearing about his amazing journey. I hope to share some pictures of him on my blog as he travels to:

  • San Diego, CA USA *
  • Hilo / Honolulu, Hawaii USA
  • Yokohama / Kobe, Japan
  • Shanghai / Hong Kong, China
  • Ho Chi Minh City, Viet Nam
  • Chennai / Cochin, India
  • Port Louis, Mauritius
  • Cape Town, South Africa
  • Tema (Accra), Ghana
  • Salvador, Brazil
  • Fort Lauderdale, FL USA

And now…back to the recipe!

Make-Ahead Chicken Piccata
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 lbs. boneless, skinless chicken breast, cut into 2-inch strips
4 tablespoons olive oil
4 tablespoons butter
5 cloves garlic, minced
2 tablespoons flour
2/3 cup Pinot Grigio wine
2/3 cup Light and Fat Free College Inn Chicken Broth
4 tablespoons fresh lemon juice

~A Day Ahead~

In a shallow bowl, combine 1 cup of flour with salt and pepper. Coat the chicken pieces in the flour and set aside. Heat the oil in a large nonstick skillet over medium heat. Brown the chicken on both sides until lightly brown. (You will need to do this in 3 or 4 batches.) Place the cooked chicken in a 12 x 8 x 2-inch baking dish. Cool the skillet off the burner for a few minutes. Return the skillet to medium heat. Melt the butter and add the garlic. Stir constantly for 30 seconds. Add 2 tablespoons of flour to the pan. Stir for 1 minute. Add the wine, broth, and lemon juice; mix well. Pour the sauce over the chicken and stir until all the chicken is coated. Cool, cover, and refrigerate.


Remove the baking dish from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F. Stir the chicken, cover the dish with foil, and bake for 20 – 25 minutes until heated through. Serves 5.

Note: There are some days where we eat this on the same day that I prepare it. In that case, you still need to bake the chicken covered at 400 degrees F for 18 – 20 minutes as the chicken is not thoroughly cooked in the skillet.

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  1. 2

    Valerie Neal says

    This looks so good, I am going to have to try it tomorrow (got chili going right now). I hope you don't mind but I shared it with that cool recipe widget thingy you have on my blog, giving you credit with a link AND your button, which is also on my sidebar!! I'll be back very soon, wonderful blog!!!

  2. 13

    Lisa says

    Looking to make your chicken Piccata receipe for a larger crowd as a side dish so I will make about 10 – 12 lbs of chicken. I am going to do it batch style and make the sauce after every 3 lbs and to be on the safe side make an extra batch of sauce. I plan to put all of the chicken into a large aluminium pan that goes in the sterno trays.

    Questions: You cut your chicken into 2inch strips …do you pound it out first or just cut it? I definitley like the 2″ strip idea for the buffet style I am doing and if I don’t have to pound that’s even better. Also I plan to make the chicken the day before which I hope is not an issue —I can’t do it the same day as my son’s ceremony. Lastly, because of the qty I probably need to warm it for longer then 20 minutes in the oven and maybe stir it? appreciate your help. Thanks

    • 13.1

      Jane says

      Hi Lisa,
      I don’t pound it before I cut it into 2 inch strips. Yes, you will need to stir it during the cooking process because you have so much chicken. Give it a taste while cooking so you don’t over cook or under cook.

      Good Luck! I hope you like it!


  3. 14

    Walter says

    I have to make it for 80 people, but I would like to have the breasts pound and not cut in strips, like cutlets, cook them the same way you did, lay them in large steamers, pour the sauce over and refrigerated. Can I make them 2 days ahead and just heat them the day of serving?
    Thank You

    • 14.1

      Jane says

      If you’re feeding 80 people, I would recommend making lasagne or spaghetti and meatballs ahead. This would be A LOT of work and not taste it’s best 2 days ahead.

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