Chicken Piccata

Slick dish chicken piccata is penny-thin chicken cutlets in an unctuous butter sauce enlivened with sharp lemon slices and briny capers.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: Italian

Keyword: chicken piccata

Servings: people

Place chicken breasts on a cutting board and with a sharp knife slice them in half horizontally. Then cover them with a piece of plastic wrap or parchment paper and pound with a meat mallet or a rolling pin until they are no more than ½ inch thick throughout. Then remove the plastic wrap and season them with salt and pepper on both sides and dredge in flour.
Preheat the oven to the lowest temperature.
Heat the olive oil in a large pan, brown the chicken pieces in the hot oil until golden for 5 minutes on each side. A couple of minutes into the cooking add the butter to the pan. This will add more flavour and colour to the chicken. You might want to do the frying in batches to avoid overcrowding.
Then remove the chicken cutlets from the pan and keep them warm in an oven preheated to the lowest temperature while you are making the sauce.
To the same pan add the chopped shallot and sauté over low heat for 2 minutes, add the minced garlic and let it cook over low heat for 30 seconds, then add the white wine and let it bubble for a 2-3 minutes. Add the lemon juice, lemon slices, capers and parsley, turn up the heat and bring to a boil, as soon as it boils, lower the heat and simmer the sauce until it’s reduced in volume for a few minutes. Add salt and pepper to taste. Return the chicken back to the pan and spoon the sauce all over.