Today we will be making a traditional Italian dish called Chicken Piccata. Piccata is an Italian word that when used in a culinary term it means sliced, sautéed, and served in a sauce containing Butter, Lemon and Spices. in Italy, usually, you will see Piccata served with Veal more than with Chicken. On to Cooking!
- Chicken Breasts - 2, skinless and boneless (butterflied, and cut in half)
- Butter - 6 T
- Extra Virgin Olive Oil - 5 T
- Lemon Juice, freshly squeezed - 1/3 C
- White Wine - 1/4 C
- Chicken Stock - 1/2 C
- Capers, brined and rinsed - 1/4 C
- Fresh Parsley, Chopped - 1/4 C
- Salt -
- Pepper -
- AP Flour for dredging -
- Season the Chicken with Salt and Pepper. Dredge the Chicken in Flour and shake off the excess flour.
- In a large skillet over a medium heat, melt 2 T Butter and 3 T Oil. When the Butter and the Oil start to sizzle, add the 2 pieces of chicken and cook them for about 3 minutes. When the chicken is brown, flip it over and cook for another 3 minutes or so. Remove and transfer to a warm plate.
- Melt 2 T Butter and 2 T Oil. When the Butter and Oil start to sizzle, add the other 2 pieces of chicken and cook them the same way as the previous step.
- Remove the pan from the heat and add the Wine, Lemon Juice and Capers. Cook for 2 minutes. Add the Stock and return the chicken to the pan. Simmer for 5 minutes.
- Remove the chicken from the pan. Add the reminder of the 2T Butter and whisk vigorously to form the sauce.
- Pour the sauce over the chicken and garnish with Parsley.