La Vie Dansante Wines

Chicken Piccata Skewers – Picpoul blanc

Recipe for Chicken Piccata Skewers

 Spring, along with birds, bees, and flowers, brings a turn to lighter fare and white wines.  Tasting Picpoul blanc has always reminded us of lemons, sunshine and Chicken Piccata so it seems time to share our favorite recipe for Piccata Skewers.



  • 2 tbs olive oil
  • 1 tbs all-purpose flour
  • 1/4 cup LVD Picpoul blanc wine
  • 1/2 cup low-sodium chicken broth
  • 1/4 tsp kosher salt
  • 1/2 tsp lemon zest (one lemon)
  • 2 tbs capers, drained
  • 2 tbs fresh Italian parsley, chopped
  • 1 tbs unsalted butter
  • Salt and pepper


  • 1 lb boneless, skinless chicken breasts, sliced into 1/3 inch strips 
  • 1 tsp kosher salt
  • 1 tbs olive oil
  • 1 lemon, halved
  • Approximately 15 bamboo skewers, soaked in water



For the Sauce:
1. Warm a small saucepan over medium heat. Add the olive oil and whisk in the flour until smooth. Cook for 1 minute.

2. Whisk in the wine, chicken broth and salt. Bring to a simmer, whisking constantly, until smooth. Reduce heat to maintain a gentle simmer and cook for 5 minutes to thicken.

3. Stir in lemon zest, capers, and parsley. Return to a simmer and whisk in the butter until smooth. Keep warm.

For the Chicken:
1. Thread each chicken strip onto a bamboo skewer. Sprinkle the chicken with salt and a drizzle of olive oil.

2. Place on a medium-hot grill and cook for approximately 2 minutes, flip and cook an additional 2 minutes. Remove to a platter.

3. Grill the lemon, cut side down, alongside the chicken until charred, approximately 3 minutes.

To Serve:
1. Squeeze the lemon over the chicken skewers and plate with the piccata sauce on the side for drizzling


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