Chicken Piccata

Chicken piccata is a classic, light, and tasty dish. Here is the traditional recipe with a certain Italian touch:

Ingredients

• 4 chicken breasts, skinless and boneless
• 100 g of flour for breading
• Salt and pepper to taste
• 50 g of butter
• 1 tablespoon of extra virgin olive oil
• 100 ml of dry white wine
• Juice of 1 lemon
• 2 tablespoons of capers (optional)
• Chopped fresh parsley to garnish

Preparation

1. Slightly flatten the chicken breasts with a meat mallet between two sheets of cling film to get an even thickness. This will promote even cooking.
2. Mix the flour with salt and pepper in a flat dish. Dredge the chicken in the flour, making sure it adheres well on both sides.
3. In a large skillet, melt the butter with the extra virgin olive oil over medium-high heat.
4. Once the butter starts to sizzle, add the chicken and brown for about 3 minutes per side, until it’s well cooked and has acquired a uniform golden color.
5. Remove the chicken from the skillet and keep it warm.
6. In the same skillet, pour in the white wine and allow it to reduce slightly, scraping with a wooden spatula to recover the cooking residues. Add the lemon juice and, if you like, the capers.
7. Cook for a few minutes until the sauce has slightly thickened.
8. Return the chicken to the pan, cover with the sauce, and let it flavor for another minute.
9. Serve immediately, garnished with fresh chopped parsley.

Curiosity

Piccata is a term that describes a cooking method where the meat is breaded in flour, fried, and then served with a sauce made of lemon juice, butter, and capers. Originally, the term piccata refers to a veal dish, but now it is commonly prepared with chicken as well.

For an even more Italian touch, you might accompany the piccata with a side of fresh pasta or sautéed vegetables, and a nice glass of Italian white wine, like Pinot Grigio or Verdicchio, which pair well with the tart and rich flavor of the dish. Bon appétit!