Piccata is an Italian word spelled sometimes as picatta or pichotta. Traditionally, the Italians use veal (veal piccata). We love making Piccata with chicken! Download Recipe PDF
Ingredients Chicken Piccata
1 1/2 lb boneless skinless chicken breasts
All purpose flour for dredging
6 Tablespoons unsalted butter
5 Tablespoons extrs virgin olive oil
2 lemons for fresh lemon juice
1/2 cup organic chicken stock
1/2 cup Portalupi Arneis
1/4 cup capers
1/3 cup fresh parsely
How To Make
Season chicken with salt and 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. Add 2 pieces of chicken and brown chicken on both sides for 3 minutes.
Remove chicken and transfer to a plate. Melt 2 more tablespoons butter, add another 2 tablespoons olive oil. Add lemon juice to pan, chicken stock and capers. Add 1/2 cup Portalupi Arneis, turn heat up high to boil, then immediately down to a simmer. Return chicken to pan to warm.Remove chicken and plate. Add remaining butter and stir, ten pour sauce over chicken and garnish with parsley.