Chicken Piccata is on the menu in most Italian restaurants, and it is so easy to prepare at home. The recipe originated in Italy with veal. Serve this with Risotto alla Milanese or pasta.
Cut one lemon into thin circles.
Squeeze the juice from the remaining lemon into a small bowl and set aside.
Cut each chicken breast in half, lengthwise and remove the any fat and discard.
Dredge chicken in the flour mixture, shake off excess and set aside on a platter or pizza pan.
Preheat oven to 225 degrees F.
Heat the oil over medium-high heat in a large cast-iron skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden.
Transfer chicken to a heatproof platter and place in oven.
2 medium lemons
2 boneless, skinless chicken breasts
2 boneless, skinless chicken breasts
½ cup all-purpose flour
2 T freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
2 T freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
4 T olive oil
1 small shallot, minced
2 cloves garlic, minced or pressed
½ cup dry white wine or dry vermouth
1 cup chicken stock
2 T capers, rinsed and drained
3 T unsalted butter, room temperature
2 T chopped Italian parsley
2 cloves garlic, minced or pressed
½ cup dry white wine or dry vermouth
1 cup chicken stock
2 T capers, rinsed and drained
3 T unsalted butter, room temperature
2 T chopped Italian parsley
Cut one lemon into thin circles.
Squeeze the juice from the remaining lemon into a small bowl and set aside.
Cut each chicken breast in half, lengthwise and remove the any fat and discard.
Pound them between plastic wrap to even thickness.
In a shallow bowl, add the flour and grated cheese.
Season generously with salt and pepper.
Season generously with salt and pepper.
Dredge chicken in the flour mixture, shake off excess and set aside on a platter or pizza pan.
Preheat oven to 225 degrees F.
Heat the oil over medium-high heat in a large cast-iron skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden.
Transfer chicken to a heatproof platter and place in oven.
Reduce heat to medium-low and cook the shallot for a couple of minutes.
Add the garlic and cook another minute.
Add the wine to deglaze the pan while stirring.
Pour in the chicken stock and simmer a couple of minutes.
Stir in the lemon juice and capers and simmer 3 to 4 minutes, to reduce slightly.
Remove skillet from heat and stir in the butter and allow to melt.
Add the garlic and cook another minute.
Add the wine to deglaze the pan while stirring.
Pour in the chicken stock and simmer a couple of minutes.
Stir in the lemon juice and capers and simmer 3 to 4 minutes, to reduce slightly.
Remove skillet from heat and stir in the butter and allow to melt.
Place chicken back in skillet and spoon sauce over.
Garnish with parsley and lemon slices and serve immediately.
Garnish with parsley and lemon slices and serve immediately.
Serves 2 to 4
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