Chicken Piccata is a super easy and delicious dish. The key to this dish like so many other Italian chicken recipes is to start with a thin cutlet. They are dusted in flour, pan-seared, then finished in a simple white wine, lemon, caper butter sauce. The whole dish can be made in under 30 minutes. I hope you enjoy this chicken piccata recipe!
Chicken Piccata Ingredients:
-1 pound thin chicken cutlets
-1 cup flour
– for dredging
-1/4 cup olive oil
-1/4 cup dry white wine
-1/2 cup chicken stock
-2 tablespoons rinsed capers
-1/4 cup olive oil
-4 tablespoons unsalted butter
-4 cloves garlic – sliced
1/4 cup minced parsley – minced
-2 lemons
– 1 sliced and 1 cut into wedges
-salt/pepper to taste
Recipe:
1. Season dish of flour with 1 tsp salt and 1/2 tsp black pepper. Dredge chicken cutlets in flour and shake off excess.
2. Heat a pan to medium heat and add a touch of olive oil and butter. Sear cutlets, cooking until just done (about 2-3 minutes total per batch). When finished set all cutlets aside lightly tented with foil.
3. In same pan turn heat to low and add garlic. Cook until lightly golden then add the capers. Next, add the white wine, chicken stock, and lemon slices. Bring to a boil for 1-2 minutes. With a wooden spoon dislodge all flavor bits from bottom of pan.
4. Turn heat down to medium. Toss butter cubes with extra flour then add to pan. Move pan around and stir or whisk to emulsify the sauce. Taste sauce and adjust salt, pepper, and lemon juice levels if required.
5. Add chicken back to pan and coat with sauce. Cook for 1 minute more, then plate. Enjoy!
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