Savor the light and zesty flavors of Italy with this quick and easy Chicken Piccata.
Did you know?
Did you know? 'Piccata' in Italian can mean 'lively' or 'zesty,' which perfectly captures the lively flavor profile of this dish!
Nestled in the Italian repertoire, the Chicken Piccata holds a tale of simple elegance and the joy of umami. Originating from the frugality of Italian cucina, Piccata morphed into an artist’s palette when Italian immigrants introduced their spin to American kitchens. A spritz of lemon, a caper's piquancy, and the herbaceous whispers transform the humble chicken into a lustrous dish that sparks conversations at the dinner table. Light, devoid of unnecessary fats but brimming with vibrant flavors, it’s a dish that commands attention effortlessly, conjuring a vibrant Trattoria tucked away in the winding, cobbled streets of Rome.
Our take on this classic is designed for the modern home chef, craving that confluence of swift simplicity and irresistible taste. We journey back to the heart of Italy with each bite, our kitchen filled with the aroma of fresh herbs and zesty lemon - the very essence of Mediterranean fare.
Ingredients
Marriage of bold flavors and tender chicken, this dish relies on fresh, quality ingredients, fused together in a delicate balance.
Lemon and capers are the zest and zing in Piccata that elevate chicken from mundanity to a lively Italian highlight.
- 4 boneless, skinless chicken breast halves (about 120g each)
- Salt and freshly ground black pepper to taste
- 60g all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 120ml white wine
- Juice of 1 lemon
- 60ml chicken stock
- 1 tablespoon capers, rinsed
- A handful of fresh parsley, chopped
- Extra slices of lemon, for garnish
Steps
Follow these simple steps to whip up an Italian classic right in your kitchen, promising a symphony of tastes in under 30 minutes.
- Season the chicken breasts with salt and pepper, then dredge in flour and shake off the excess.
- In a large skillet over medium-high heat, warm the olive oil. Once hot, add the chicken and cook until golden on both sides, about 3-4 minutes per side. Remove and set aside.
- Reduce the heat to medium, add the minced garlic, and sauté for about a minute until fragrant.
- Deglaze the pan with white wine and lemon juice, scraping up the flavorful bits from the bottom with a spoon.
- Add the chicken stock and capers, bringing the sauce to a simmer. Allow to reduce slightly.
- Return the chicken to the skillet and cook in the sauce for another 5 minutes, or until the chicken is cooked through and the sauce has thickened.
- Remove from heat, stir in the chopped parsley, and adjust seasoning if necessary.
- Serve the Chicken Piccata garnished with lemon slices and a sprinkle of fresh parsley.
Add some extra love
For an even lighter option, serve the Chicken Piccata atop a bed of steamed vegetables or accompany it with a fresh, crisp salad.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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