Chicken Piccata is a classic dish in southern Italy. It has a mix of Italian and Mediterranean Flavors. The Piccata sauce tastes similar to a scampi sauce with a buttery lemon flavor. The capers are sun dried, then pickled in vinegar, wine, brine or salt before being packaged and sent to the store. They have a tangy salt and lemon flavor similar to green olives. This is a great dish for date night or a special occasion such as an anniversary. Finally, this dish goes great with Angel Hair Pasta, or White Rice and Steamed Veggies.
You will need:
3-4 thin Chicken Breast Cutlets (boneless and skinless)
¼ cup of All-Purpose Flour
¼ Stick of Butter Melted for Chicken
¼ Stick of Butter for Sauce
½ Lemon in slices
2 tablespoons of Capers (you can find these in the salad dressing section of the grocery store)
¼ cup of Heavy Cream (if you want a creamier sauce then add a little more cream)
½ cup of Dry White Wine or Chicken Stock if you don’t want to use wine
1 Garlic Clove minced
2 tablespoons of Parsley chopped (optional)
Pinch of Salt and Black Pepper
Heat cast iron skillet with 2 tablespoons of Butter with 2 tablespoons of Oil. Make sure the skillet is fairly hot. Lay the chicken breasts onto a flat surface and brush them with ¼ stick of melted butter on both sides. Season each side with salt and black pepper. Sometimes I toss in a pinch of Garlic Powder too. Dip them into the flour and shake off excess. Drop each chicken cutlet into the hot skillet and you should hear a nice sizzle sound. Let the chicken cook on each side for about 3-4 minutes each until each side is browned. Then set aside into a plate. In the chicken skillet with chicken drippings, add garlic, lemon slices, white wine, ¼ stick of butter, heavy cream, capers and parsley. Whisk sauce and bring to a boil then reduce heat. If using wine, it will start to reduce to form sauce. Return chicken to pan and simmer on low heat for 5 minutes.