Chicken Piccata

chickenpiccata

You will see piccata dishes on restaurant menus across Italy, though traditionally this lemon based sauce is usually found on seafood or veal. I have received so many email requests for recipes using chicken scaloppini that I decided to use a basic piccata sauce on chicken which is usually much more reasonable in price than veal. This is a very easy, quick recipe that is delicious, and generally loved by the whole family.

Buon Appetito!
Deborah Mele 2011

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts
  • 1/2 Cup Flour
  • Salt & Pepper
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Butter

For The Sauce:

  • 1/2 Cup White Wine
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Chicken Broth
  • 3 Tablespoons Butter
  • 4 Tablespoons Capers
  • 5 Tablespoons Chopped Fresh Parsley
  • Salt & Pepper

Directions:

  1. Season the flour with salt and pepper, and slice the chicken breasts into 3 to 4 slices, using a sharp knife and cutting diagonally to create thin slices of meat.
  2. Dredge the chicken slices in the seasoned flour.
  3. Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches.
  4. Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through.
  5. Keep the chicken warm while you prepare the sauce.
  6. Pour off all but 2 tablespoons of the pan juices.
  7. Add the wine to the pan and cook over high heat until reduced by half.
  8. Add the lemon juice and chicken broth to the pan and bring to a boil.
  9. Add the butter and using a whisk blend it into the sauce.
  10. Stir in the capers and parsley and season with salt and pepper.
  11. Return all of the cooked chicken to the frying pan, and heat in the sauce.
  12. Serve hot.