Chicken Piccata
4 servings
30 minutes
Chicken piccata is an exquisite dish of Italian cuisine filled with the freshness of lemon and the aroma of white wine. Originally made with veal, the chicken version gained popularity over time due to its tender meat flavor. Golden chicken breasts are fried to a crispy crust and soaked in a rich sauce with lemon juice, white wine, and capers for a tangy kick. The ease of preparation makes piccata an ideal choice for both family dinners and festive events. The dish is served with a side—pasta, rice, or fresh vegetables—harmoniously complementing the taste. Chicken piccata is a balance of tenderness, acidity, and richness that creates an unforgettable gastronomic experience.
1
Mix flour, salt, and pepper in a shallow dish.
- Wheat flour: 0.3 glass
- Salt: 0.1 teaspoon
- Ground black pepper: 0.1 teaspoon
2
Coat each chicken breast in the flour mixture.
- Chicken breast fillet: 4 pieces
3
Shake off the excess.
4
Melt butter in a pan over medium heat.
- Butter: 3 teaspoons
5
Add chicken breasts and fry, turning once, over medium heat for 5 minutes.
- Chicken breast fillet: 4 pieces
6
Place the chicken in another pan.
7
In the same skillet where the chicken was fried, mix chicken broth, wine, and lemon juice.
- Chicken broth: 0.3 glass
- White wine: 0.3 glass
- Lemon juice: 3 teaspoons
8
Bring the sauce to a boil and cook until 1/3 of the liquid evaporates.
9
Pour sauce over the chicken.
- Capers: 3 teaspoons
10
Sprinkle with capers and serve on the table. The cooked breasts can be served as a separate dish or with a garnish of your choice. Bon appétit!
