Chicken Piccata or veal piccata, if you prefer, is very common in many Italian restaurants and very easy to make at home. This dish uses a very tart sauce usually made with lemons, wine and capers. In my recipe I like to use dry vermouth which is a fortified wine normally used in martinis. Use a good quality Italian vermouth like Cinzano or Martini & Rossi.
Capers are widely used in a variety of Mediterranean dishes and are readily available in the US. They are little berries generally brined in salt and vinegar, so they should be thoroughly rinsed before using. Due to there pungent flavor not many are needed to enhance a dish.
In this Chicken Piccata recipe it is best to pound the chicken as thin as possible in order to make this dish properly. I usually cut a thick chicken breast lengthwise and pound it until it’s almost translucent. This is the most work you’ll be doing when preparing this dish.
4 boneless chicken breast cut lengthwise to make 8 pieces
1 cup of flour for dredging
1/4 tsp salt
1/4 tsp of freshly ground black pepper
4 Tbls of butter
2 Tbls of extr virgin olive oil
1/2 cup of chicken broth
1/4 cup of dry vermouth
1/4 cup of freshly squeezed lemon juice
1/3 cup of capers, drained and rinsed
1/3 cup of fresh parsley, chopped
Prepare the chicken by pounding thin between two sheets of wax paper.
Season the flour with salt and pepper.
Dredge each piece of chicken in the flour making sure you coat both sides.
In a large skillet heat the butter and the olive oil over medium heat.
Sauté the chicken for around 3 minutes on each side, add more butter if needed.
When all the chicken is done remove from the skillet and set aside.
Turn up the heat deglaze the pan with the broth, lemon juice, vermouth and capers.
Scrape the brown bits from the bottom of the pan and reduce.
Return the chicken to the pan for 5 more minutes.
Plate the chicken and pour the sauce all over.
Garnish with parsley and serve with steamed vegetables and your ready to eat. Serves 4 to 6 people.
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