Chicken Piccata

This is a simple delicious recipe for Chicken Piccata. It is fresh and light and cooks quickly.

Boil the water and cook pasta while making the piccata.

You can choose to use tofu or fish or scaloppina of veal instead of chicken. We like them all!

Chicken Piccata

Serves 2

  • 2 chicken breasts, sliced into 2-3 thin slices each
  • 2 tablespoons oil
  • zest and juice from 1 large lemon
  • 1 tablespoon minced shallot
  • 1 clove fresh garlic, minced fine
  • 2 tablespoons capers
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 2 tablespoons cold butter
  • Salt and pepper to taste

Garnish with:

  • Fresh flat leaf parsley and lemon slices
  • Shaved Parmesan cheese

Place the sliced chicken breasts into a plastic bag, a piece at a time, and lightly pound to make the breast pieces flat and even.

Season with a sprinkling of salt and pepper.

Heat a saute pan over medium high heat, when hot add the oil.

Saute until golden brown

Dredge the pounded chicken breasts in flour.

Saute in a hot saute pan until golden brown on both sides.

Remove the chicken from the pan and keep warm while you make the sauce.

Add the shallots and garlic, stir, being careful not to  burn the garlic or shallots.

Deglaze the pan with white wine. When the wine is nearly gone, add the lemon zest and juice, capers and chicken stock.

Bring to a boil. Simmer for 2-3 minutes.

Finished Sauce

Whisk in the butter and serve.

Do not boil the sauce after adding the butter to avoid ‘breaking’ the sauce.

Serve with spaghetti, linguine or rice, if you prefer.

A fresh green salad and crusty bread are great sides.

Enjoy!

Chicken Piccata

20 thoughts on “Chicken Piccata

      • Here is another secret: if your sauce isn’t as thick as you’d like, add a tablespoon of smooth Dijon mustard. ;) It adds another dimension to the flavor palate, making taste more complex on several levels.

  1. Ciao bella. I am not great on chicken but this makes me feel like I want to eat the screen. Thank you for the tutorial and the inspiration. I am sooo going to bookmark this. I usually butterfly chicken breast, coat it in flour and lightly fry it with lemmon, but I never used the sauce you describe -which reminds me of “a la meuniere”- for chicken, only for fish. I think it looks amazing on that piece of chicken. Brava.

  2. Pingback: Italian Pan Seared Chicken Breasts | A HEALTHY LIFE

  3. Pingback: Monte Cristo Chicken | A HEALTHY LIFE

  4. Pingback: One Lovely Blog Award! « Spoon Feast

  5. Pingback: How To: Standard Breading Procedure « Spoon Feast

  6. Pingback: In My Kitchen October 2012 « Spoon Feast

Let me know what you think; Say something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s