Chicken piccata is a classic Italian-American dish made with sautéed chicken cutlets that are typically dredged in flour, cooked in a flavorful lemon and caper sauce, and often served over pasta or with a side of vegetables. It’s known for its bright and tangy flavor. Here’s a basic recipe for chicken piccata:
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup brined capers, rinsed
- 1/4 cup chopped fresh parsley
- Lemon slices, for garnish (optional)
Instructions:
- Season the chicken cutlets with salt and pepper on both sides.
- Dredge the chicken cutlets in flour, shaking off any excess.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken cutlets to the skillet and cook until they are golden brown on both sides and cooked through (about 3-4 minutes per side, depending on thickness). Remove the chicken from the skillet and set it aside.
- In the same skillet, add the lemon juice, chicken broth, and capers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Let the sauce simmer for a few minutes until it starts to reduce slightly.
- Return the chicken to the skillet and simmer for a couple more minutes to heat it through.
- Stir in the remaining 2 tablespoons of butter and chopped parsley. This will thicken and flavor the sauce.
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Serve the chicken piccata over cooked pasta or with your choice of side dish. Spoon the sauce over the chicken, and garnish with lemon slices if desired.
Chicken piccata is a delightful and elegant dish with a wonderful balance of flavors. It’s a popular choice for a special dinner or when you want to enjoy a taste of Italian cuisine at home.
