Chicken Piccata Recipe

And of course a glass of chilled white wine always goes well with chicken piccata!

This piccata sauce is also delicious on fish, veal or pork.

For the chicken piccata recipe you will need:

About 1-1/2 pounds boneless, skinless chicken breasts (or cutlets)

Salt and freshly ground black pepper to taste

Flour for dredging

8 tablespoons or more unsalted butter

1/4 cup finely chopped Italian parsley

Juice from 2 lemons

1 to 2 tablespoons capers with a little of their juice

1 cup (or less) of dry white wine (this is an optional step, if you find there is not enough piccata sauce)

If you are working with whole chicken breasts and not cutlets, put them in the freezer for 30 minutes or so so they will get very cold and firm and easier to slice. Slice evenly about 1/4 inch thick with a sharp knife. Place each slice between two sheets of plastic wrap or heavy wax paper and hit them gently with the flat side of a meat cleaver or use a meat mallet, making them into thin scallops. Be careful not to tear them.

Season them with salt and pepper and dredge them lightly in flour.

Heat the butter on high heat in a 10-inch skillet until it just begins to sizzle. Do not burn the butter.

Saute the scallops for about 1-1/2 minutes on each side; do not overcook them. (If your pan is not large enough, you may need to saute them in batches and transfer them to a warm oven while you finish sauting the rest).

When you have finished sauteing all the pieces, add some more fresh butter if you think you need it. (You want enough to make a sauce).

Add the parsley, all the lemon juice, and the capers. Stir everything well.

The pan sauce should be dark and glossy. There won't be much of it, just enough to flavor the meat. If you find that there is not enough sauce, add some dry white wine.

Serve the scallops immediately on very hot plates.

This recipe for chicken piccata serves 6.

Enjoy our Chicken Piccata Recipe? Find more Italian chicken recipes