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Chicken Piccata

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Chicken Piccata

Flavors Used:

Nothing quite screams Summer like a bright and zesty plate of chicken piccata! This is a classic dish beloved by many, and our take on it will no doubt be your favorite. You can whip this up in about 30 to 45 minutes, making it a great weeknight meal and perfect for a lazy cooking day. Serve this up with some asiago cheese bread and have a Dantastic meal!


  • 2 chicken breasts
  • 2 cups cavatelli noodles
  • Dan-O’s Original Seasoning
  • Self Rising Flour
  • 4 tbsp butter
  • 3 tbsp olive oil
  • 1 cup White Wine
  • 1 tbsp minced garlic
  • 2 sprigs fresh oregano
  • 1 lb sliced white mushrooms
  • 1 tbsp capers
  • 2 lemons, juiced

Preparation Instructions

  1. Butterfly chicken breasts
  2. Cover with plastic and flatten with tenderizer
  3. Coat both sides liberally with salt, pepper, and Dan-O’s Original Seasoning
  4. Then sprinkle both sides with flour
  5. In a skillet melt butter together with olive oil
  6. Add chicken to skillet and cook for two minutes on both sides (internal 165) Remove chicken and set aside. In the same skillet, add white wine, a handful of capers and springs of oregano (break capers with a fork)
  7. Add in sliced mushrooms and simmer for 10 minutes
  8. To thicken the gravy, add a small amount of butter and flour or add white wine to thin
  9. Add your chicken back in let simmer over low heat
  10. Heat a pot of water and boil cavatelli noodles until al dente, strain water
  11. Remove the skillet from heat and plate cavatelli noodles
  12. Top noodles with chicken, mushrooms, lemon zest, and spring of oregano
  13. Enjoy!


One Response

  1. Hey there! Your printed recipe does not tell me when to add the garlic or lemon juice. I chose to add it with the mushrooms. That aside, my Mom and boyfriend thought it tasted like something from an Italian restaurant, like Carrabbas! We were all very impressed!! Thank you for a great recipe I will definitely make again!

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