I’m thrilled to finally share this post — I’ve been eagerly waiting to introduce you to the Secret Recipe Club! The Club is a wonderful community project founded to help food bloggers discover one another and share their favorite recipes. Each participant is quietly assigned another blogger’s site and chooses any recipe to recreate and publish on a given date. It’s a delightful combination of Secret Santa and recipe swaps, and it’s an excellent way to find fresh ideas and connect with fellow cooks.
For my Secret Recipe Club assignment I was paired with the lovely blog Rhubarb and Honey. I immediately loved the warm, inviting tone and the beautiful food photography that makes every recipe feel like something you’d enjoy at a friend’s kitchen table. There were so many appealing choices that it was hard to pick just one dish. Since I’ve been keeping things light and summer-leaning, I decided to make Chicken Piccata — a classic, bright, and fragrant chicken dish that fits perfectly into a lighter meal plan.
Chicken Piccata has always been on my “must-make” list, and seeing this version on Rhubarb and Honey pushed me to finally make it. The recipe calls for simple, fresh ingredients — white wine, lemon juice and zest, garlic, and capers — and the result is a bright, tangy sauce that complements tender chicken cutlets beautifully. I followed the original recipe closely because everything about it looked perfect, and I appreciated that nutritional information and Weight Watchers points were already provided, which made it even more convenient for anyone tracking calories or points.
The chicken turned out wonderfully: golden on the outside, moist inside, and drenched in a flavorful sauce that was both light and satisfying. The aroma while cooking filled the kitchen — even the delivery driver commented on how good the house smelled. I served the chicken with brown rice and poured a glass of crisp white wine to complement the lemony sauce. My partner and I finished every bite and agreed this is a recipe to repeat.
RECIPE
Chicken Piccata
Recipe adapted from Rhubarb and Honey
Yield: 4 servings
Ingredients
- 1/4 cup + 1 tsp all-purpose flour
- 8 (3 oz) thin boneless, skinless chicken cutlets
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 Tbsp canola oil
- 2 Tbsp capers, rinsed
- 2 medium garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 4 (2-inch) strips lemon zest
- 4 tsp fresh lemon juice
- 1 Tbsp unsalted butter, chilled
Instructions
- Pour 1/4 cup of flour into a shallow dish. Pat the chicken cutlets dry with paper towels and season both sides lightly with salt and pepper. Dredge one side of each cutlet in the flour, shaking off any excess.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Place four cutlets, floured side down, into the skillet and cook for about 3 minutes, or until the undersides are golden brown. Flip and cook an additional minute, until the chicken is cooked through. Transfer the cooked cutlets to a plate and tent loosely with foil to keep warm. Repeat with the remaining oil and cutlets.
- Add the capers and minced garlic to the oil left in the skillet and return to medium heat. Cook for about 30 seconds until fragrant. Stir in the remaining 1 teaspoon of flour and cook briefly to eliminate the raw flour taste. Whisk in the chicken broth, white wine, and lemon zest strips, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until the sauce reduces and thickens slightly, about 10–15 minutes, until it reaches roughly 1/2 cup consistency.
- Return the chicken and any juices back to the skillet, spooning the simmering sauce over the cutlets and warming them through, about 30 seconds. Remove the chicken to a serving plate. Off the heat, remove and discard the lemon zest strips, then whisk the lemon juice and chilled butter into the sauce to finish it with a glossy texture. Spoon the sauce over the chicken and serve immediately.
Notes
Serving Size: 2 chicken cutlets with sauce • Calories: 310 • Fat: 12 g • Carbs: 4 g • Fiber: 0 g • Protein: 40 g • WW Points+: 7 pts
Thank you to Kimberly for this wonderful recipe. Her Rhubarb and Honey blog offers many more inspiring dishes, and this Chicken Piccata is a standout: simple to prepare, bright in flavor, and perfect for a weeknight dinner or a relaxed weekend meal.