Chicken Piccata
Serves 4
Heaven on a plate is crispy, golden chicken breasts lightly dredged in flour and parmesan cheese that are pan fried until a light golden crust form. It is all complimented by a buttery, silky, lemon garlic sauce with capers and white wine. It doesn’t get any better or more delicious than this easy to make chicken piccata for a family dinner.
Here’s a little history to go with your meal. Piccata is a method of preparing food not the dish. Piccata means that the meat is sliced, coated, sautéed, and served in a sauce. The dish originated in Italy using veal. In Italy, veal piccata is considered as a “secondo” (second course) and is served after the pasta course.
Ingredients:
2 8oz chicken breasts, cut crossways and pounded into four ounce, quarter-inch thick cutlets
Maldon salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
½ tablespoon finely grated Parmesan cheese
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
½ cup low sodium chicken broth
1 lemon, juice and zest of
1 tablespoon white wine or white wine vinegar
2 tablespoons freshly chopped parsley
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
4 cups baby arugula
How to make:
Season each chicken cutlet with salt and pepper and lightly dust with one tablespoon flour and the Parmesan cheese.
Heat one tablespoon of oil in a large nonstick skillet over medium-high heat until very hot. Cook the cutlets until crispy and cooked throughout, about two minutes per side. Transfer the cutlets to a plate and keep warm.
Reduce the heat under the skillet to medium. Add the remaining tablespoon of oil and garlic to the same pan. Cook until fragrant, about one minute. Whisk together the broth, lemon juice and one teaspoon flour, and add to the pan.
Simmer sauce until it is reduced and thickened, about two to three minutes. Stir in the wine or vinegar, parsley and capers. Add the butter and swirl in the pan until the butter melts into the sauce making it shiny and slightly thickened.
Place the chicken culets onto four warm plates, and evenly pour over the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of extra virgin olive oil and season to taste with salt and pepper. Scatter over the chicken and serve.