Piccata is a method of preparing food: meat sliced, coated, sauteed and served in a sauce. The dish originated in Italy using veal (veal piccata). In the United States, the most well-known variant is chicken piccata.
A chicken breast is butterflied or sliced along its width. It is flattened with a tenderizer between two pieces of wax paper. It is seasoned and dredged in flour before being browned in butter or olive oil.
The sauce is made using the pan drippings. Lemon juice and white wine are added and reduced. Shallots or garlic can be added with capers and slices of lemon. After reduction, butter is stirred in to finish the sauce.
The flavors of this dish were perfect matched with mashed potatoes and collard greens. I made this dish when I was “in a funk” and tired of eating the same thing over and over again. This is an easy meal to make and everyone should try it at least once!
- 3 boneless, skinless chicken breasts, butterflied and cut in half
- Sea salt and freshly ground black pepper, pinch of cayenne pepper
- All purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 tablespoons capers, drained
- 1/3 cup fresh lemon juice
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/2 cup parsley
Season chicken with salt, pepper, and pinch of cayenne pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add half of the pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other half of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic, shallots, and capers to the skillet. Saute garlic, shallots, and capers for 3 minutes.
Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in parsley. When the liquid comes to a bubble, add remaining 1 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.
Place chicken over potatoes and drizzle with the delicious sauce. Top with parsley and enjoy!