I’m excited to finally get an Italian dish posted! Since I am Italian, you can all expect a number of Italian recipes on my blog. Many of these recipes have been passed down through my family for many years! Most of my Italian dishes have been taught to me by my grandma and mother. This Chicken Piccata is a recipe my mom taught me to make a few years back. I love this recipe because of the amazing lemon, wine, and butter sauce that covers the chicken. It gives it such a bold flavor (and in case you haven’t noticed, anything covered in lemon makes me a happy girl!) I often make a little extra of the sauce so that I can drizzle it over whatever side dishes I make along with it.
– 1 lb. chicken breast, cut in half and butterflied
– 1 Tbs. extra virgin olive oil
– 3 Tbs. salted butter
– 1/4 c. fresh lemon juice
– 1 c. all-purpose flour
– 1/4 c. white wine
– 3 cloves of garlic, minced
– 1/4 tsp. salt
– 1/4 tsp. black pepper
– 1 Tbs. capers
1. In a medium-sized bowl, add flour, salt and pepper and mix well.
2. Heat non-stick pan to medium heat. Add 2 Tbs. of the butter. Once butter is melted, dredge chicken in the flour mixture and put into pan. Cook for 3 minutes on one side, then turn over and cook for an additional 3 minutes or until chicken is cooked thoroughly.
3. While chicken is cooking, mince garlic and measure wine and lemon juice. Set aside until chicken is done.
4. Once chicken is done, place each piece onto a serving dish and set aside. Without cleaning the pan (you want the pan drippings!), add remaining tbs. of butter, garlic, wine and lemon juice. Let sauce simmer for 2-3 minutes.
5. Remove sauce from heat and carefully drizzle over chicken until each piece is covered in the sauce. Set any remaining sauce aside. Top chicken with capers and serve!
*Note: I used this exact recipe tonight for my just my husband and I and we had plenty of leftovers. It definitely could have served a 3rd person, but a 4th might be questionable. If you want to make this for 4 people, I would use 1 1/2 lbs. of chicken breast.