Chicken Piccata with Mustapha’s Mediterranean Capers Surfines


  • 4 skinless, boneless chicken breast halves
  • cayenne pepper, to taste
  • salt & freshly ground pepper, to taste
  • all-purpose flour, for dredging
  • 2 T olive oil
  • 1 T Mustapha’s Mediterranean Capers Surfines, drained
  • 1/2 c white wine
  • 1/4 cup fresh lemon juice
  • 1/4 c water
  • 3 T cold unsalted butter, cut in 1/4-inch slices
  • 2 T Italian parsley, chopped
  • lemon slices, for garnish


  1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off excess.
  3. Heat olive oil in skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.
  5. Pour white wine in to skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through sauce.
  7. Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Place chicken pieces on platter, top with sauce, and garnish with lemon slices.

Recipe from

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