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  • Writer's pictureTommy Centola

Lemon Chicken with Capers and Pecans

This is a version of Chicken Piccata. The addition of pecans gives the version a Louisiana twist. It's a great twist on a classic.

1/4 cup chopped pecans

4 6-8 ounce boneless, skinless chicken breast

3/4 teaspoon Creole seasoning

1 tablespoon olive oil

1/2 cup dry white wine

1 1/2 tablespoons fresh lemon juice

1 tablespoon capers, drained

3 tablespoons butter

Spread the pecans on the bottom of a small skillet over medium heat. Cook, stirring until golden brown, 2 to 3 minutes. Remove from the heat and set aside to cool.

Gently pound each chicken breast between 2 sheets of plastic wrap with a meat mallet until evenly flattened. Season with Creole seasoning.

IN a large skillet, heat the olive oil over medium-high heat and add the chicken breast; cook until golden brown. 3 to 4 minutes. Turn the breast over and cook until the juices run clear, about 3 minutes. Arrange the chicken on a large warmed platter. Cover loosely with foil to keep warm.

Pour off the fat from the skillet. Add the wine in the skillet and bring to a boil, scrapping any brown bits from the bottom of the pan. Cook over high heat for 3 minutes. dd the lemon juice and capers. Remove from the heat and whisk in the butter, 1 tablespoon at a time. To serve, pour the sauce over the chicken and sprinkle with pecans.


Good Cooking, Good Eating and Good Living!!!

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