The time you spend visiting this site is an honor to me. For that reason, I monitor your activity (not specifically, but broadly) looking for ways to better serve you. Within the last couple of days, a visitor has searched for a “Chicken Piccata” recipe without finding one here. So, I want to fix that!
Chicken Piccata is the traditional Italian favorite that blends chicken breasts in a saute with freshly squeezed lemon juice, olive oil and butter. Very similar to “Lemon Chicken”, which is in my cookbook by the way, it includes one additional ingredient to please the pallet: capers.
Your guests will think you are a magician in the kitchen when you serve this simple preparation because of its beauty and complex flavor. However, it really is quite simple to do, but accept the praise as if it weren’t!
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ Cup Butter (4 Tablespoons)
- 1¼ Pound Boneless, Skinless Chicken Breasts; Pounded Flat*
- ¾ Cup Flour, Put In Round Cake Pan
- 6 Twists of the Black Pepper Mill
- Salt
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 1 Tablespoon Chopped Capers (Bottled in Brine; Drained)
- 2 Tablespoons Finely Chopped Fresh Parsley
- ½ Lemon, Thinly Sliced
- Lightly salt and pepper the prepared chicken on both sides. Heat the oil and 2 tablespoons of the butter in a skillet over medium-high heat.
- Dredge both sides of the chicken pieces in the flour (coat with flour as you cook them or the coating will become soggy) and slip into the hot skillet -- do not overlap. They should sizzle, if the oil is hot enough. Saute on the first side for about 3 minutes and turn. The idea is to cook each side to a nice, golden brown. Remove chicken to a warm platter when done (internal temperature of 165 degrees or juices run clear with poked with the fork).
- Off of the heat, add the lemon juice and capers to the skillet, scraping loose the cooking residue. Swirl in the remaining 2 tablespoons of butter. Add the parsley to the sauce and stir in; taste and correct for salt and pepper.
- Return the chicken pieces to the skillet and turn them to coat with sauce. Set to low heat to warm the veal and the sauce -- do not over do this final heating, as the sauce is very fragile and may break. Remove chicken to serving plate and pour the sauce remaining in the pan over all. Makes 4 servings.
- *Note: If the chicken breast pieces are large and thick, slice them in half, end-to-end before pounding.
- To Garnish: Arrange lemon slices next to the plated chicken. Sprinkle with more freshly chopped parsley.
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