Chicken Piccata

Chicken piccata is a tantalizing Italian recipe that showcases the harmonious blend of flavors and textures. Tender chicken breasts are skillfully pounded to ensure tenderness, then delicately coated in a light dusting of flour. Sautéed in a sizzling pan with tangy capers, zesty lemon juice, and fragrant garlic, the recipe captures the essence of Mediterranean cuisine. The secret lies in the simplicity and quality of the ingredients, with fresh parsley adding a vibrant touch. This classic recipe harks back to Italian culinary traditions, dating back centuries, and has stood the test of time as a beloved staple. The technique of pounding the chicken guarantees even cooking and an exquisite texture, while the combination of citrusy and briny flavors creates a captivating taste experience.

Chicken piccata is a cherished recipe that has found its way into the hearts and palates of many. With origins in Italy, it boasts a rich culinary history, deeply rooted in the country's gastronomic heritage. The dish embodies the Mediterranean philosophy of using fresh, local ingredients to create vibrant and satisfying meals. The artful technique of pounding the chicken breasts ensures a uniform thickness, enabling quick and even cooking. Sautéing the chicken in a skillet allows for the development of a golden crust while maintaining its succulence. With its bright and tangy flavors, chicken piccata is an irresistible culinary delight that transports you to the sun-kissed landscapes of Italy with every bite.

MeatChickenItalian

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Yield: 2 servings

A plate of chicken piccata with capers

Ingredients

  • 1 lb of thin-cut chicken breasts
  • 2-4 crushed garlic cloves
  • ½ cup dry white wine
  • 2-3 Tbsp. flour
  • 3 Tbsp. olive oil
  • 4 Tbsp. butter
  • 1 Tbsp. capers
  • 2 Tbsp. lemon juice
  • Chopped parsley

Instructions

Prep

  1. 1.
    Slice thin-cut chicken breasts into even halves.
  2. 2.
    Cover the pieces of chicken in plastic wrap and pound them flat and even (about ½ inch).
  3. 3.
    Sprinkle salt and pepper on both sides of the chicken and dust each piece in the flour.
  4. 4.
    Shake off the excess flour and set the cutlets on a plate.

Sauté

  1. 5.
    Place a sauté pan on medium-high heat.
  2. 6.
    When at temperature, add 2 Tbsp. of olive oil and 2 Tbsp. of butter.
  3. 7.
    When the butter has stopped sizzling, add pieces of the chicken to the pan so they are not touching. This will probably take multiple batches.
  4. 8.
    Sauté on the first side for 2½ minutes, then flip the chicken and finish for 2 more minutes.
  5. 9.
    Remove chicken to a plate until all pieces are done.
  6. 10.
    If the pan is getting dry, add 1 Tbsp. of olive oil and 1 Tbsp. of butter for additional batches.

Sauce

  1. 11.
    Add 1 Tbsp. of olive oil to the hot pan.
  2. 12.
    Toss in the crushed garlic and brown for 1-2 minutes.
  3. 13.
    Add white wine and capers to the pan.
  4. 14.
    Scrape the bottom of the pan while stirring and reduce the liquid to about half the volume.
  5. 15.
    Add 2 Tbsp. of butter to the sauce and stir until melted.
  6. 16.
    Add lemon juice. Salt and pepper to taste.
  7. 17.
    Return the cutlets to the pan and let them simmer in the sauce for a minute or pour the sauce directly over the chicken on the serving plate.
  8. 18.
    Sprinkle with parsley and toss cutlets.