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
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
1
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.
2
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.
