Easy Chicken Picatta Medallions

Serves 4 to 6 as a main course


  • 1 package Smart Chicken boneless skinless medallions

  • Flour, for dredging

  • 2 tablespoons minced onion

  • 2 to 3 tablespoons capers

  • 1 cup chicken stock

  • 1 cup white wine

  • Juice of ½ lemon

  • 2 tablespoons butter

  • Canola oil, as needed

  • 2 tablespoons chopped parsley, for serving

  • Kosher salt and freshly cracked black pepper


Place each medallion between two pieces of plastic wrap. With a meat mallet, pound each medallion to about ¼-inch thickness and set aside. Season the dredging flour with salt and pepper. Heat canola oil in a large skillet over medium high heat. Toss the chicken in the flour, shaking off the excess flour, and transfer to the skillet. Sear chicken until golden brown and it registers an internal temperature of 165°F, then set aside. Add the capers and onion to the pan and sauté for about 2 minutes. Deglaze the pan with the chicken stock, white wine, and lemon juice. Add the chicken back to the pan and let the sauce reduce for about 5 to 10 minutes, until thick enough to cover the back of a spoon. Add the parsley and serve the chicken topped with sauce.

Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska