What does piccata mean?

The Italian word piccata translates to be pounded flat, referring to a particular way of preparing meat and fish to cook quickly and evenly, which is then sautéed and topped with a lemon, caper, butter sauce.

What is chicken piccata called in Italy?

Scaloppine, which basically means thinly slice meat sautéed or fried and then a quick sauce made in the same pan from all the flavorful drippings.

What is chicken piccata sauce made of?

White wine, chicken broth, capers, garlic, shallots, lemon juice and butter.

Chicken Piccata

Name: Chicken Piccata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 lbs chicken breasts (or pre sliced cutlets); salt to taste; 1/2 cup all- purpose flour ( or sub GF flour blend); 2-3 tablespoons olive oil (lite olive oil, not extra virgin); 4 tablespoons, 2 oz, butter, plus more for cooking chicken; 1/2 teaspoon salt; 1 large shallot, 1/2 cup, finely diced; 4 garlic cloves, chopped small; 2 tablespoons capers, drained; 1/2 cup white wine; 1/2 cup chicken broth; black pepper to taste; 2 tablespoons lemon juice (adjust to taste); 1/4 cup parsley, chopped; lemon wedges

Description

A simple, classic Italian dish brimming with flavor- Chicken Piccata is easy enough for weeknight dinners or elegant enough for entertaining.

Ingredients

Units Scale

2 lbs chicken breasts (or pre sliced cutlets)
salt to taste
1/2 cup all- purpose flour ( or sub GF flour blend)
2–3 tablespoons olive oil (lite olive oil, not extra virgin)
4 tablespoons, 2 oz, butter, plus more for cooking chicken
1/2 teaspoon salt
1 large shallot, 1/2 cup, finely diced
4 garlic cloves, chopped small
2 tablespoons capers, drained
1/2 cup white wine
1/2 cup chicken broth
black pepper to taste
2 tablespoons lemon juice (adjust to taste)
1/4 cup parsley, chopped
lemon wedges

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Instructions

Slice chicken breasts in half length-wise ( if extra large). Lightly pound to an even thickness, about a 1/2 inch. Generously season both sides of the cutlets with salt.
Place flour in a shallow bowl, lightly dredge chicken in the flour, shaking off the excess.
Cook the cutlets in two or three batches. Add olive oil and a teaspoon or two of butter to a skillet. Sear the cutlets over med-high heat for about 3 minutes, turn them over for another 30 seconds to a minute. The chicken will get heated and finish cooking in the sauce, so we are just going for a light sear. Add more oil and butter if needed for each batch. Remove chicken to a plate and set aside.
In the same pan, without cleaning it, sauté the shallots and capers for 3 minutes. Add garlic, sautéing another minute. Add wine and scrape all the brown bits off the bottom of the pan, simmer for 3 minutes.
Add chicken broth and black pepper, heat to a simmer and whisk in butter until emulsified. Add chicken and heat 2-3 minutes until chicken is warm and cooked through.
Add lemon juice, parsley and adjust salt and pepper.

Notes

For a special touch you can sear lemon slices by placing then on a hot skillet for about 30 seconds each side or until they get lightly charred on the edges. Add a slice or two to each serving.

Nutrition

Serving Size: 1 cutlet
Calories: 265
Sugar: 0.3 g
Sodium: 253.8 mg
Fat: 12.4 g
Saturated Fat: 4.8 g
Carbohydrates: 7.6 g
Fiber: 0.4 g
Protein: 26.9 g
Cholesterol: 98 mg

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