All of our beer is available right here for home delivery and pickup at the brewery. TAPROOM NOW OPEN!

Tabula Rasa Lemon Chicken Piccata

One pan lemon chicken piccata
This Tabula Rasa Lemon Chicken Piccata is a very easy one pan dish.  The beer adds a nice peppery dimension to the dish and is a very complementary pairing to enjoy it with. 

If you were Belgian (and the year was 1900) there’s a good chance the first beer you’d ever sipped would have been a tafelbier. Also translated in French as bière de table or table beers—are a low-ABV, malty, Belgian tradition. Back in the height of their popularity around the turn of the 20th century, table beers were viewed as the perfect mealtime sipper; they were low enough in alcohol that you could have a couple, yet still flavorful enough to accompany a robust dish. 
Tabula Rasa Belgian Table Beer
In this collaboration with Bent Mallet we chose to do a long secondary fermentation using a strain of Brettanomyces known to produce fruity flavours and we also dry-hopped the beer using noble-type hops for complexity. We also opted to bottle-condition this beer for great effervescence.
You can grab some Tabula Rasa III here, while supplies last.  If you can’t get your hands on this great beer you can substitute with another table beer or a saison, just try to find one with a lower ABV.

Piccata is a method of preparing food where meat is sliced, coated, sautéed and served in a sauce. The dish is Italian as the name would imply, but it is originally made with veal, our version uses chicken. 

This fusion of Belgian and Italian makes for an interesting meal combination that we are sure you will enjoy.

Preparation time about 40 minutes.


Tabula Rasa Lemon Chicken Piccata #cooking #craftbeer #chicken

♬ Creative - SmiLE


  • 2 chicken breasts skinless and boneless, cut in half lengthwise
  • ¼ tsp salt or to taste
  • ½ tsp pepper or to taste
  • ¼ cup all-purpose flour for dredging
  • 4 tbsp butter unsalted
  • 2 tbsp olive oil
  •  cup lemon juice freshly squeezed
  • ½ cup Bent Mallet Tabula Rasa III
  • ¼ cup capers brined
  •  cup parsley fresh, chopped


  • Prep Chicken: Season the chicken with salt and pepper. Dredge chicken in flour and shake off any excess
  • Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.

  • Add Ingredients: Remove skillet from heat. Add lemon juice, Tabula Rasa table beer, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Transfer the chicken to a platter. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken a bit.

  • Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.
Makes 4 servings.

Cooking With Beer Recipe Archive

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Canadian Alcohol Sales

All customer must have a valid 19+ government-issued photo ID and it must be presented upon delivery. If you are not of Legal Drink Age we reserve the right to cancel your order.  We can only ship within the province of Ontario.

Due to Canadian Provincial regulations all orders are shipped via Canada Post or other Government approved delivery companies.


Shopping Cart

Your cart is currently empty.
Shop now