Butcher’s Piccata


The secret to this mouth-watering recipe? Perfect proportions of butter and lemon (of course) but a generous sprinkle of umami-packed Butcher’s Block takes it to new heights!




What you'll need

  • 2 chicken breasts 
  • 1-1/2 Tbsp Butcher’s Block
  • ¼ cup flour (or gluten-free flour)
  • 4 Tbsp butter
  • 1 Tbsp olive oil
  • 1/4 cup of dry white wine
  • 1 Tbsp lemon juice + the zest of 1 lemon
  • 1/c cup of heavy cream


  1. Slice chicken breasts in half lengthwise, and generously season with the butcher’s block, then dredge in flour.
  2. In a skillet over medium-high heat, melt 2 Tbsp butter and olive oil. 
  3. Once the pan is hot, sauté the chicken pieces for about 4-5 minutes per side until golden, then set aside.
  4. Remove the pan from the heat, and add the wine, lemon juice, lemon zest, 2 Tbsp butter, and capers. Gently stir and scrape up any brown bits.
  5. Stir in the cream and return the pan to the heat. Once the mixture is bubbly, add the chicken back into the pan.
  6. Cook until the chicken is cooked through (about 5 minutes) and the sauce has thickened.