Thin, golden brown chicken cutlets served in a white wine-lemon sauce, and finished off with a sprinkling of briny capers and a touch of chopped Italian parsley. A classic Italian dish that is best when served with perfectly al dente pasta and a glass of crisp white wine.
Sauce of white wine, lemon juice, butter & capers
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Chicken Piccata
Ingredients:
- 4 chicken cutlets
- Salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 2 Tablespoons extra virgin olive oil
- ½ cup dry white wine
- Juice of 3 lemons
- 2 Tablespoons unsalted butter
- 2 Tablespoons capers, drained and rinsed
- Italian parsley, chopped, for garnish
Directions:
- Season both sides of each chicken cutlet with a pinch of both salt and pepper. Lightly dredge the seasoned chicken in flour. Heat the oil over medium-high heat in a large sauté pan. Sear the chicken cutlets for 3 minutes on each side, or until both sides are golden in color. Set the chicken aside on a plate and cover with foil to keep warm.
- Reduce the heat to medium and add in the white wine, stirring with a wooden spoon to deglaze the pan. Add the lemon juice and cutter to the pan, reduce the heat to medium-low and stir until fully incorporated, approximately 3-4 minutes. Add the capers, taste the sauce, and adjust the seasonings if necessary. Serve the chicken cutlets with sauce and a sprinkling of parsley.
Tagged: capers, chicken, chicken cutlets, Chicken Piccata, Italian, Italian parsley, Italy, lemon
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