chicken piccata
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Spring Chicken Piccata with Blood Orange Fennel Salad

This chicken piccata recipe will put you in a spring mood.

It is still February, but we can’t be the only ones feeling springy! Bring the fresh flavors of the upcoming season to your dinner table with this chicken piccata dish. Add a fresh citrus salad to the mix and spring will be here in no time!

Marguerite Henderson shares the recipes. She shares how to make this chicken dish extra flavorful, why now is the time to buy your citrus, and how to tie the whole meal together.

Find more recipes from Marguerite on Instagram, @margueriteh100.


Rosemary Chicken Piccata


  • 4 boneless and skinless chicken breast halves, pounded thin (about 1 ½ – 2 lbs.)
  • 1 -cup flour mixed with 1 tsp. kosher salt, ½ tsp. ground black pepper and ½ tsp. paprika
  • 2 T. butter
  • 2 T. olive oil
  • 2 cloves garlic, minced
  • zest and juice of 1 large lemon
  • 1 heaping T. capers
  • 1-cup chicken broth
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ cup chopped fresh rosemary leaves
  • lemon slices and rosemary sprigs for garnishing


Flatten chicken breasts with meat mallet.  Dredge in flour mixed with salt, pepper and paprika.  Heat butter and oil in large skillet.  Sauté the chicken breasts, 2 at a time, until golden brown on both sides, about 3-4 minutes per side.  They are not going to be cooked through at this point.  Remove chicken to platter.  In skillet, add garlic.  Sauté for 1 minute, add lemon juice and zest, capers, broth, salt, pepper and rosemary leaves.  Return chicken breasts to skillet, cook on medium heat for 3-4 minutes until sauce thickens slightly and chicken is cooked through.  Serve with lemon slices and rosemary leaves for garnish.  Serves 4. (Try serving over cooked orzo pasta, a side of steamed broccoli with pine nuts, and grilled tomato halves).