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Prom Chicken Piccata 3.22 Those are Strings Pinocchio

“Lane, how many did you take?” “Three hundred. I'll leave them with you, they're pretty self-explanatory.” “What's this?” “Our chicken piccata.” “Ah, and this?” “Our chicken piccata after one bite.” “So, don't tell me, two bites?” “Yup.”


  • 1 tsp salt

  • ½ tsp pepper

  • 1 tsp lemon pepper

  • ½ tsp ground mustard

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp dried parsley

  • ½ tsp dried tarragon

  • ¼ tsp red pepper chili flakes

  • 1 lb boneless, skinless chicken breast

  • 2 tbsp all-purpose flour

  • 5 tbsp butter

  • 2 tbsp capers

  • 1 shallot, diced

  • ⅓ cup chicken broth

  • 1 ½ lemons

  • ¼ cup heavy cream


  1. In a small bowl, mix together all of the spices.

  2. Pat the chicken dry with paper towels. Rub the spice mixture onto both sides of the chicken. Then lightly sprinkle the flour onto the chicken.

  3. Place a large skillet over medium heat and melt 1 ½ tbsp of the butter.

  4. Once the butter is melted, add the chicken. Work in batches if you have to in order to avoid overcrowding the pan.

  5. Fully cook the chicken, about 5-7 minutes on both sides or until the chicken is browned. Remove the chicken to a plate and cover in foil to keep warm.

  6. Scrape up the fond (the brown bits in the pan), but leave in the skillet for added flavor. Melt the remaining butter.

  7. Add the capers and shallot to the skillet and sauté for about 2 minutes or until the shallot softens and becomes fragrant.

  8. Add the chicken broth and the juice from half a lemon. Allow to simmer for an additional 2 minutes then slowly stir in the cream.

  9. While the sauce is simmering, thinly slice the remaining lemon.

  10. Return the chicken back to the pan and add the lemon slices. Cook for about 5 more minutes and then serve how you like. I ate mine over a bed of orzo pasta!

Adding fresh lemon slices amps up the beautiful citrus flavor!

Here we are at the end of season 3! I know I say this at the end of every season, but I can’t believe I have made it this far. This has been such a fun project so far, and I can’t wait to share with you what I have planned for season 4. Rory is starting at Yale, so be sure to join me as I have some Yale inspired dishes to come. If you’ve read my last few posts, you may have noticed I haven’t been sharing my thoughts about each episode. This is the part of this project that I’ve struggled with the most. I definitely have thoughts on the episodes, but I don’t feel like I have anything groundbreaking or new to share. Plus, I’ve been too busy to write out all my thoughts on each episode. If I feel like I have something really important to share about the episode, I’ll write it, but for now, I’ll just be sharing the recipes and a little about the experience of picking what to make for that episode and cooking it. I hope you understand! I’ll see you for season 4!

Happy cooking from the Hollow!

Here is my chicken piccata over a bed of orzo!

If you missed what I made last episode, catch up here!

1 Comment

Greg Thompson
Greg Thompson
Aug 04, 2023

Dear Copper,

My daugher loves Gilmore Girls. She is 13 and beginning to know her way around the kitchen. I am so proud of her!

Last night we made your chicken piccata. It was amazing!

We can’t wait to make more of your recipes from this wonderful post. Thanks for doing this and bringing us together.

Warmest Regards,

Greg & Cate 💖💖🐓

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