Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a lemony sauce of capers, and either white wine or chicken stock. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire.
2 boneless, skinless chicken breasts, butterflied and cut in half horizontally
1/4 cup all-purpose flour
sea salt and freshly ground pepper
6 tbsp Eureka Lemon Olive Oil
1/4 cup dry white wine or chicken stock
2 tbsp brined capers, drained
1 tbsp chopped fresh parsley
Season chicken with salt and pepper. Dredge chicken in flour and shake off any excess. In a large skillet over medium high heat, Heat the Eureka Lemon Olive Oil. Add 2 pieces of chicken and cook for 3 minutes on each side or until golden brown. Remove and transfer to plate. Add the remaining olive oil, then add the other two pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the Sicilian Lemon White Balsamic, white wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Pour sauce over chicken and garnish with parsley.