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.
Deborah Mele 2011
- 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
- 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.
- Dredge the chicken slices in the seasoned flour.
- Heat the oil and butter in a heavy frying pan, and add some of the chicken pieces to the pan, and cook in batches.
- Cook for 2 to 3 minutes on each side over medium heat, until the chicken is lightly browned and cooked through.
- Keep the chicken warm while you prepare the sauce.
- Pour off all but 2 tablespoons of the pan juices.
- Add the wine to the pan and cook over high heat until reduced by half.
- Add the lemon juice and chicken broth to the pan and bring to a boil.
- Add the butter and using a whisk blend it into the sauce.
- Stir in the capers and parsley and season with salt and pepper.
- Return all of the cooked chicken to the frying pan, and heat in the sauce.
- Serve hot.