A classic Italian Chicken Piccata recipe from Sal Governale. This easy step-by-step cooking technique will guarantee you the best tasting, most delicious and authentic meal that’s a favorite across Italy.
Piccata is a method of preparing food. The chicken is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal (veal piccata). In Italy, Chicken Piccata is considered as a “secondo” (second course) and would be served after the pasta course. Serve mine as a main course over pasta or rice.
CHICKEN PICCATA RECIPE:
1 lb. boneless, skinless chicken breast
Salt
Flour
Olive oil
3 tbsp. butter
1 1/4 cups chicken broth
Lemon
1/4 cup capers
1 cup marinated artichokes (drained)
Fresh parsley
1 tbsp. corn starch
1 tbsp. water
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