Chicken piccata is a great dish – my warning from the beginning is that you need to like sourness and lemon in order to enjoy this meal. If you do, you must try it then.
Chicken piccata
Servings: 4
Preparation and cooking time: 40-50 min
Difficulty: easy to medium
Ingredients
- 2 chicken breasts
- flour to cover them
- 1 shallot
- 1 clove of garlic
- 1 cup of chicken broth
- fresh juice from a lemon (start with less if you think it is too sour)
- a splash of white wine (optional)
- 3 tbsp of butter
- 2 tbsp of capers
- salt and pepper
- 1 tbsp of chopped parsley
- vegetable oil for frying
Directions
- Cut the chicken breast horizontally in thinner slices. You can first cut the chicken in half and the make it thinner or cut the whole chicken in one go in a long thin slice.
- Place a plastic wrap one the chicken and gently flatten in with a mallet or a pan until it gets thinner. Do not make it very thin.
- Season with salt and pepper.
- Roll your chicken in flour. You can also simply dust flour on the cutting board where you have the chicken.
- Fry the chicken in a pan on both sides until it gets beautifully brown.
- Take out the chicken from the pan and add a bit of more oil and fry your shallot and then add the garlic until they are both soft.
- Pour the chicken broth and the optional wine, lemon juice and let them simmer. I have a version where I also put the lemons inside, not only the juice. But be careful with what lemons you have – this can make the dish bitter. So it is safer to only add the lemon juice.
- You can now add back the chicken for a few min back so that they clean a bit of the flour off and the flour participates to thickening the sauce.
- Take out the meat again and finish off the sauce with adding the butter in, the capers and parsley at the end.
- It is ready to serve with more parsley and mashed potatoes, buckwheat or your favorite side dish.
