Italian Chicken: You'll Eat a Lotta This Chicken Piccata Because It's Dang Delicious! by Donna John

Poultry Dinner
2 months ago
Italian Chicken: You'll Eat a Lotta This Chicken Piccata Because It's Dang Delicious!

Chicken piccata is a classic Italian dish. In Italy, it's a secondo, or served after the pasta course. In the U.S., it's usually served on top of a starch, like pasta, rice or polenta. If you want a creamier sauce, add a splash of heavy cream when you add the butter at the end. 

You'll need:

  • 4 skinless, boneless chicken breasts
  • 1/4 cup flour
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 cup white wine or chicken stock
  • 1/4 cup capers
  • fresh parsley, chopped
  • lemon slices

Here’s how to make it:

  1. Season the chicken breasts with salt and pepper. Dip the chicken in the flour, shaking off excess.
  2. Heat 2 tablespoons of the butter and the 2 tablespoons olive oil in a skillet. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
  3. Add the lemon juice, garlic, wine or stock and capers to the skillet. Stir and bring to a boil. Add the chicken back to the skillet and simmer a few minutes or until cooked through.
  4. Remove chicken to a serving plate. Add the remaining 2 tablespoons butter to the sauce. Season with salt and pepper. Stir in some fresh chopped parsley and the lemon slices.
  5. Pour the sauce over the chicken. Serve. 

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