Chicken Piccata

This is another one of our favorites. Easy enough to make for a mid-week meal. It is so full of flavor, your mouth waters when you think about this piccata recipe! This pairs well with a delicate angel hair pasta, or even just some steamed broccoli. Yum! See more serving suggestions at the bottom of the page.

Watch Vittoria prepare Chicken Piccata

Ingredients

• 1.5 lb/750g Chicken breast
• To flour the chicken combine
  • 3/4 cup flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder or granules
• 1 1/2 cup/375ml lemon juice
• 1/2/125ml cup chicken stock
• 1 cup/250ml white wine
• 2-3 TBSP capers
• 2-3 cloves garlic, sliced or minced
• 2 TBSP olive oil
• 2 TBSP butter
• 1/2 tsp chili pepper flakes
• 2 TBSP butter
• 3 TBSP corn starch
• 1/4 cup cold water

Preparation

1. Filet the chicken breasts.
2. In shallow bowl, combine the flour and spices. Stir to combine. Dredge the chicken pieces to lightly coat with flour.
3. In a large skillet, heat olive oil and butter over medium/high heat. When hot, start to sauté the chicken. Do not over crowd the pan, turn the chicken to brown each side. When browned, remove from pan and set aside. Continue until all of the chicken has been cooked. (Add more oil if needed before adding more chicken to the pan.)

4. After all of the chicken is sautéed, in same pan pour in the lemon juice, white wine and chicken stock, followed by the garlic and capers. Add the chicken back into the pan. Bring to a simmer, then continue to cook uncovered on medium/low heat for a few minutes. Season with salt & pepper to taste.

5. Add 2 TBSP butter and chili pepper flakes. Stir gently allowing the butter to melt into the sauce.
6. Make a rue with cornstarch and water (you could use white wine or chicken stock instead of water, if you’d like). Whisk until the cornstarch is dissolved, then slowly pour into the sauce. Tip: when adding the rue, it is good to work in the center of the pan, have the sauce at a simmer, pour rue and stir the sauce constantly as you pour. In this way the rue will not form any lumps as you add it to your sauce.
7. Gently move the sauce around until the rue has been dispersed throughout the pan. Allow to simmer just a couple of minutes more, stirring as needed, until the sauce is thickened.

This Piccata can be served over a bed of angel hair pasta or spaghetti. It also pairs well with steamed broccoli. Or Vittoria’s sautéed broccoli, broccoli rabe or even mashed potatoes.

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