Chicken Breasts Piccata
2 servings
30 minutes
This funny word means chicken cooked with capers and all sorts of additives. Here and lemon juice with lemon, and olive oil with garlic, and white wine. The recipe implies that first you will need to fry the chicken in flour. But since the frying will be quick and gentle, I strongly advise you to cook piccata in good olive oil - this way its taste will be much richer.
1
Cut the breasts in half across and lightly pound them to achieve an even thickness of about 1 cm. Slightly salt.
- Chicken breast fillet: 2 pieces
- Salt: to taste
2
Coat each piece of breast in flour and shake off the excess flour.
- Wheat flour: 60 g
3
In a large skillet, heat oil and fry the meat for 2 minutes on one side until browned.
- Olive oil: 50 ml
4
Flip the meat and fry for another 30 seconds. Transfer the fried meat to a clean plate.
5
Crush the garlic cloves with the flat side of a knife.
- Garlic: 4 cloves
6
Add a little oil to the pan and sauté the garlic, stirring constantly, until golden-brown. It's important not to let the garlic burn. This will take about 2 minutes.
- Olive oil: 50 ml
- Garlic: 4 cloves
7
Pour in the wine, add capers, and cook while stirring for 3 minutes until the liquid evaporates almost completely.
- Dry white wine: 80 ml
- Capers: 1 tablespoon
8
Pour in water, add butter and cook, stirring vigorously until an emulsion forms, about a minute.
- Butter: 50 g
9
Return the chicken to the skillet and heat for 2-3 minutes.
10
Add lemon juice and salt to taste.
- Lemon juice: 30 ml
- Salt: to taste
11
Transfer the chicken with sauce to serving plates, sprinkle with chopped parsley, and place lemon wedges alongside. Serve immediately.
- Parsley: 2 sprigs
- Lemon: 0.5 piece
