![]() If you're planning to serve it this way, we recommend doubling the sauce ingredients. Ingredients 4 skinless boneless chicken breasts (halved crosswise) teaspoon sea salt teaspoon freshly ground black pepper 4 tablespoons unsalted butter. Once the butter is melted and begins to shimmer/crackle, add the chicken. Go all out on the variations and try Chicken Piccata Pasta or Sole Piccata.Ĭhicken piccata is often served with pasta or a grain like rice to soak up the delicious sauce. 1 tablespoon olive oil, 6 tablespoons unsalted butter.Substitute Romano or Asiago for the Parmesan.Use half chicken stock and half dry white wine.Add sautéed garlic, mushrooms or onion, or a combination.Try these other chicken piccata variations: 1/4 cup plain flour 4 small chicken breast fillets 2 tbsp extra virgin olive oil 40g butter 2 eschalots, thinly sliced 1 garlic clove, crushed 1 tsp fresh. Add the lemon juice and capers simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Stir in the lemon slices and bring the mixture to a boil. Or, if you don't have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. Chicken piccata is a classic Italian recipe with chicken, which is pounded flat, dredged in flour then fried and comes served with a delicious lemon and. Scrape and dissolve any brown bits from the bottom of the skillet. (250 to 310 g) Kosher salt and freshly ground pepper 1/2 cup (2 1/2 oz./75 g) all-purpose flour. But, the flavors in this chicken dish are certainly Italian/Mediterranean-olive oil, wine, lemon, brined capers, Parmesan cheese, and fresh herbs.Ĭapers aren't everyone's cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. 2 boneless, skinless chicken breast halves, each 8 to 10 oz. In Italy, it's more common to see veal piccata than chicken piccata, and there's a chance that the use of chicken is an Americanized version of the Italian veal dish. The exact origin of this dish is unknown, although it certainly has its roots in Italian cooking.
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