I introduce to you a family favorite that is both easy and insanely delicious, chicken piccata. There’s a bit of an assumption that all Italian food is all pasta and pizza. As much as I love all pasta and pizza and that is true to my heart and stomach, I know there’s so much more to Italian cuisine! Chicken piccata started out as a method of preparing veal, specifically. From southern Italy, both the regions of Campania and Sicily lay claim to have coined this method of cooking. Whatever the origins, it will win the heart of whoever you make it for, becoming a frequently requested dish.
Chicken Piccata
Ingredients
3 boneless skinless chicken breasts
salt and pepper to taste
2 tablespoons garlic powder
1 tablespoon onion powder
3/4 cup flour for dredging
1 tablespoon olive oil
1/4 cup chicken broth
1 tablespoon lemon juice
1/2 cup white wine
1/2 lemon thinly sliced
1 teaspoon lemon zest
3 Tbs. capers, brined and drained
1/2 cup heavy cream
parsley
Serve with arugula or green salad of your choice.
Prepare
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First, slice chicken breasts lengthwise (I butterfly then cut in half) to make 4 thinner cutlets. Trim off any fat. Season chicken generously with salt and pepper and sprinkle with garlic powder. Coat the chicken in flour.
2. Next, add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat.
5. Stir in the cream and return the pan to the heat. Once it’s bubbling again, add the chicken back into the pan and cook for another 5 minutes. Lastly, garnish with freshly chopped parsley.3. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Then remove the chicken from skillet and set aside.
4. Then, take the pan off the heat and add the the chicken broth, lemon juice, lemon zest, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.
