Chicken Piccata

Chicken piccata is a classic, light and flavorful dish. Here is the traditional recipe with a certain Italian touch:

Ingredients

• 4 chicken breasts, skinless and boneless
• 100 g of flour for breading
• Salt and pepper to taste
• 50 g of butter
• 1 tablespoon of extra virgin olive oil
• 100 ml of dry white wine
• The juice of 1 lemon
• 2 tablespoons of capers (optional)
• Fresh chopped parsley for garnish

Preparation

1. Lightly flatten the chicken breasts with a meat mallet between two sheets of plastic wrap to achieve uniform thickness. This will ensure even cooking.
2. Mix the flour with salt and pepper in a flat bowl. Coat the chicken in the flour, making it adhere well on both sides.
3. In a large skillet, melt the butter with the extra virgin olive oil over medium-high heat.
4. Once the butter starts to sizzle, add the chicken and brown it for about 3 minutes per side, until it is well cooked and has acquired a uniform golden color.
5. Remove the chicken from the skillet and keep it warm.
6. In the same skillet, pour the white wine and let it reduce slightly, scraping with a wooden spatula to recover the cooking residues. Add the lemon juice and, if desired, the capers.
7. Let it cook for a few minutes until the sauce has slightly thickened.
8. Return the chicken to the skillet, cover with the sauce and let it flavor for another minute.
9. Serve immediately, garnishing with fresh chopped parsley.

Trivia

Piccata is a term that describes a cooking method in which the meat is breaded in flour, sautéed and then served with a sauce based on lemon juice, butter and capers. Originally, the term piccata refers to a veal dish, but now it is commonly prepared with chicken as well.

For an even more Italian touch, you could accompany the piccata with a side of fresh pasta or sautéed vegetables, and a nice glass of Italian white wine, such as a Pinot Grigio or a Verdicchio, which pair well with the tangy and rich flavor of the dish. Enjoy your meal!