Culture Cookbook: How to Make Chicken Piccata


chicken picatta

Caroline Canally, Staff Writer

If you’re like me, when you got your first college apartment, you were simultaneously overjoyed to not have to eat chicken fingers and French fries from Belle Aire for one more day, yet at the same time panicked at the realization that you have absolutely no idea how you’re going to feed yourself. Last summer, I remember telling my mom, “You have to teach me how to cook.” Fast forward three months, it’s Aug. 10, and I am leaving for school in five days. I go through a checklist in my mind. What can I cook? I think of eggs, macaroni and cheese, pasta and maybe French toast. That is all.

Frantically and with the full knowledge of my ignorance in the kitchen, my mom begins to compile lists of recipes for me to make. The criteria? Meal prep under 30 minutes, cheap ingredients, at least a little healthy and something I can reheat the next night (and maybe the night after that). My personal request is no raw meat. My mom and I both agree on this one. Here is one of my favorite meals with the instructions so watered down that even I can do it once a week.

Chicken Piccata (college edition):

Grocery list:

Belle and Evans Breaded Boneless Chicken Breasts


Olive Oil

Lemon Juice

White Wine Vinegar


Minced Garlic

Pasta (Bow Tie Pasta Recommended)


1. For chicken, follow the instructions on the box (usually preheat to 375 and bake on baking sheet for 25-30 minutes)

2. Cook pasta according to directions

3. In a pan, add 1 Tbsp of oil and 4-6 tsp of minced garlic over medium-high heat, stirring frequently for about 2 minutes

4. Add ⅓ cup of white wine and 1 Tbsp of capers to the pan and swirl until liquid is almost evaporated for about 3 minutes

5. Add ½ cup of water and 4 Tbsp of butter, swirling pan and cooking for about 3 minutes

6. Add 2 Tbsp of lemon juice and remove from heat

7. Plate pasta, chicken and pour desired amount of sauce over the plate and bon appetit.