Chicken Piccata

The origination of chicken piccata is unclear, but it’s believed to have been developed by our Italian ancestors after their arrival to the United States, likely in the early 1900’s as a less expensive option to the well-loved Italian Veal Piccata specialty. Thin cutlets are key for this recipe, and if you are willing to pound the meat with a meat tenderizer, it is worth it!

Mangia!

Recipe

Ingredients:

6 chicken thin breasts fillets

1/2 c. white rice flour, seasoned with salt and pepper (and crushed red pepper, optional), for dredging

1 egg, beaten

4 tablespoons olive olive, to be used in separate quantities to saute the chicken

3 tablespoons unsalted butter, to be use in separate quantities to saute the chicken

1/2 c. chicken or vegetable stock

1/4 c. dry white wine, optional

1/4 c. capers, rinsed

1/3 c. lemon juice, fresh or Real Lemon juice (available on amazon: (https://www.amazon.com/ReaLemon)), plus 1 lemon, thinly sliced, for serving

1/4 c. shallots, finely chopped

1/4 c. chopped flat parsley

kosher salt and freshly ground pepper, and a pinch of crushed red pepper (optional), to taste

Instructions:

Pound the chicken fillets for a thin consistency. To pound the chicken, cover with plastic wrap and use a meat tenderizer or, if not in your pantry, a rolling pin or a frying pan work well too. Season with salt and pepper.

Lightly beat the egg in a shallow bowl. Submerge both sides of each chicken fillet in the beaten egg. With each chicken fillet, after covered with egg, immediately dredge in the rice flour and shake off excess. Place each fillet in a shallow plate to reserve for browning.

In a large skillet over medium high heat, melt 2 tablespoons of unsalted butter with 2 tablespoons olive oil. When butter and oil start to sizzle, add as many chicken fillets that can fit in the pan and cook for 2-3 minutes. When the first batch of chicken is browned, flip and cook other sides of chicken for 2-3 minutes. Remove and transfer first batch to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When the butter and oil begin to sizzle, add the second batch of chicken to brown both sides like the first batch. Turn the heat off and add the chicken to the serving platter with the first batch.

Into the pan on the stove, turn the stove down to medium heat, and add the shallots. Allow them to caramelize, about 2-3 minutes, and add the lemon juice, stock, white wine (if using), and capers. Return to stove and bring to boil, at high heat, scraping up brown bits from the pan for extra flavor. Check for seasoning. Turn stove to low, and return all the chicken to the pan and simmer for 5 minutes, spooning the sauce over the fillets. Remove chicken back to platter. Add remaining 1 tablespoon butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve immediately.

Buon Appetito!