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 or pasta and a green salad.
2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 T Parmigiana cheeseSalt and freshly ground black pepper
3 T olive oil or avocado oil
1 small shallot, minced2 cloves garlic, minced or pressed½ cup dry white wine or dry vermouth1 cup chicken stock
Zest and juice of 1 lemon2 T capers, drained3 T unsalted butter, room temperature
Pinch (about 1/8 teaspoon) of granulated chicken bouillon 2 T chopped Italian parsley, for garnish
1 lemon, cut into thin circles and cut in half, for garnish
Cut each chicken breast in half, lengthwise and remove any fat and discard.
Pound them between plastic wrap to even thickness.
In a shallow bowl, add the flour, Parmigiana cheese, and season generously with salt and pepper.
Dredge chicken in the flour mixture and set aside on a platter or pizza pan.
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 platter or pizza pan and set aside.
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 pinch of granulated chicken bouillon.
Place chicken back in skillet and simmer another minute to heat through.
Serve the chicken and sauce with a side of spaghetti or risotto, if desired.
Garnish with parsley and lemon slices and serve.
Serves 2 to 4
