“Indulge in the rich flavors of Italy with our Chicken Piccata recipe, a classic dish that will transport your taste buds to the Tuscan countryside. Thinly sliced chicken breasts, pounded to perfection, are dredged in a light and airy coating, then sautéed to a golden crisp in a sizzling skillet. A zesty and aromatic sauce, infused with the brightness of lemon, the depth of white wine, and the tang of capers, is then spooned over the tender chicken, creating a culinary masterpiece that will leave you craving for more. With its effortless elegance and bold flavors, Chicken Piccata is sure to become a staple in your kitchen, perfect for a quick weeknight dinner or a special occasion meal.”

Ingredients:

  • 450 grams chicken breast (2 large pieces), skinless boneless
  • 4 tablespoons flour (sub cornflour/cornstarch for gluten-free)
  • 2 1/2 tablespoons parmesan, finely grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2/3 cup dry white wine
  • 2 tablespoons lemon juice, fresh
  • 3 tablespoons capers in brine, drained
  • 1 1/2 teaspoons parsley, finely chopped, plus more for garnish

Instructions:

  1. Cut each breast into three pieces.
  2. Place between two pieces of cling wrap or paper and pound to 1/2 cm thickness.
  3. Drizzle chicken with 1/2 tablespoon olive oil and spread with your fingers on both sides.
  4. Mix flour, parmesan, salt and pepper in a shallow dish.
  5. Coat chicken, pressing to adhere, then shaking off excess.
  6. Heat olive oil in a large skillet over medium-high heat.
  7. Then add butter and let it melt.
  8. Place three pieces of chicken in the skillet.
  9. Cook three to four minutes until golden, then turn and cook the other side for one minute.
  10. Remove onto plate, repeat with remaining chicken.
  11. Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels.
  12. Still on medium-high heat, add wine.
  13. Let it simmer rapidly until it reduces by half – around three minutes.
  14. Add lemon and simmer one minute.
  15. Reduce heat to low.
  16. Add cubed butter and swirl pan to make it melt but not go foamy.
  17. Sauce should be glossy, translucent and slightly thickened.
  18. Stir in capers and parsley.
  19. Serve chicken with sauce, sprinkled with extra parsley if desired.