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Chicken Piccata Re-imagined: A Delicious Variation

Why does Mark get this 15 minutes of fame? Because even though it’s my birthday dinner, today’s recipe — his “Chicken Marccata” recipe — takes but 15 minutes to make and less time to eat, if you like it as much as I do. Yes, Mark can cook and could do so even before I met him. I rarely let him in the kitchen.

When Mark first told me he would make me Chicken Piccata, I didn’t think twice about it. But when he went out to the garden to pick rosemary, started chopping a shallot, and measuring our red pepper flakes… I became curious to find out what he was making.

Chicken Piccata Delicious Variation

Chicken Piccata "Marccata"

David Scott Allen | Cocoa & Lavender
If you're looking to elevate chicken breast, this recipe is absolutely exquisite. Pair it with a creamy mushroom risotto, fresh baby greens, and a dry white wine for a well-rounded meal perfect to share with a loved one.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 2 people


  • 2 6-8 oz Chicken Breasts
  • Salt
  • freshly ground black pepper
  • 2 tbsp Olive Oil divided
  • 1 Shallot minced
  • a 5-inch sprig of Fresh Rosemary finely chopped
  • 1/8 tsp Red Pepper Flakes or more, to taste
  • 1/4 cup Dry White Wine
  • 3 tbsp Freshly Squeezed Lemon Juice
  • 1 heaping tbsp capers
  • 2 tbsp Unsalted Butter


  • Heat a large 10-inch to 12-inch skillet over medium-high heat. While the pan is heating, slice the chicken breasts into two pieces horizontally so that each breast becomes two thin slices. Season both sides with salt and pepper.
  • Add one tablespoon of oil to the pan and tilt the pan to coat. Add the chicken breast slices and let them sauté until lightly browned, then flip and cook the other side till browned. Remove them from the pan and set them on a plate.
  • Add remaining oil to the skillet and sauté the shallot, rosemary, and red pepper flakes until the shallot starts to brown. Deglaze the pan with wine and lemon juice. When slightly reduced, add the capers and butter, swirling the butter to create the sauce. Return the chicken to the pan and turn it to coat, just long enough to reheat it.
  • Divide the chicken pieces between two warmed plates and spoon sauce and capers over top. Garnish with lemon and rosemary.


Note: this time, I served it with steamed broccoli, tossing any remaining sauce with the broccoli. It was a great combination!
Keyword Capers, Chicken
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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