How To Make Chicken Piccata
Originally made with veal, chicken piccata is a traditional Italian dish that is rustic cuisine at its best. This simple dish has all the preparation of an easy recipe with the taste of high quality. By first tenderizing the chicken until its thin and succulent, then coating, breading and sautéing it until it’s crispy on the outside and juicy on the inside, you get all the best flavors and textures that Italian cuisine does best. Then you can use the pan drippings to make a sauce by adding in some shallot, garlic and capers and then reducing some lemon juice and white wine to a gorgeous, flavorful and creamy sauce that pairs perfectly with the chicken. Top the finished product with some fresh parsley and call dinner done!
Follow along with our online culinary school instructor as he shows you how to make the staple Italian dish, chicken piccata. With the flavors of high-end rustic cuisine but without all the complicated steps or long cook times, this dish is a winner in our cookbook!
2 skinless and boneless chicken breast
½ cup of chicken stock
¼ cup capers, rinsed
1/3 cup fresh parsley, chopped
3 tbsp white wine
2 garlic cloves, minced
2 lemon wheels
3 tbsp unsalted butter
1 1/2 tbsp olive oil
All purpose flour, for dredging
Sea salt and black pepper
1. Remove the fat around the chicken breast and cut in half lengthwise. Place chicken breast over cutting board, place plastic wrap over the chicken and pound lightly.
2. Season with sea salt and black pepper. Dredge chicken in flour and shake off excess.
3. In a skillet over medium heat, add olive oil and half the butter. When butter and oil start to sizzle, add the chicken pieces and cook for 3 minutes. When chicken is browned, flip and cook other side for a couple minutes. Remove chicken from pan and transfer to a plate.
4. Add chopped garlic to the pan and sautée without browning-about 2 minutes. Deglaze the pan with white wine, add lemon wheels, chicken stock and capers. Bring to a boil scraping up brown bits from the pan for extra flavor. Check for seasoning, return the chicken to the pan and simmer for 3 minutes. Add the rest of the butter to thicken the sauce, add the chopped parsley, and remove the chicken to a platter. Pour the sauce over the chicken and serve.