Chicken Piccata
Servings 2
Chicken Piccata is a quick and zesty Italian-American dish featuring tender chicken cutlets simmered in a bright, buttery lemon-caper sauce. It’s elegant, easy, and perfect for weeknights or date nights.
Ingredients
- 1 large chicken breasts halved horizontally (or 2 thin cutlets)
- 1 cup all-purpose flour for dredging
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- ½ cup dry white wine or chicken broth
- ¾ cup chicken broth
- ¼ cup fresh lemon juice about 2 lemons
- ¼ cup capers drained
- 2 tbsp fresh parsley chopped
- Lemon slices for garnish, optional
For the salad
- Rocket Lettuce
- Wallnuts
- Pear
- Pecorino
- Olio
- Balsamic
- salt
- pepper
Method
For the Chicken Piccata
- Pat the chicken dry and season with salt and pepper.
- Dredge each piece in flour, shaking off excess.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Cook the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same pan, add garlic and sauté for 30 seconds.
- Pour in white wine, scraping up browned bits. Let it reduce by half.
- Add chicken broth, lemon juice, and capers. Simmer for 3 minutes.
- Return the chicken to the pan and simmer for 5 minutes until the sauce thickens slightly.
- Stir in remaining 1 tbsp butter and fresh parsley.
- Plate the chicken, spoon sauce over the top, and garnish with lemon slices.
Pear, pecorino and wallnut salad
- Combine all ingredients into a mixing bowl