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|Easy Italian Chicken Piccata Recipe
|Recipe contributed by Elizabeth Trementozzi
There are many benefits to cooking Italian food. For those on the receiving end, the amazing tastes and
flavors are surely one of the highest benefits. But for the chef, it is the simplicity of the recipes which is
so attractive. With Italian food, simple does not equate to bland or tasteless dishes. Instead, they call
for the use of fresh and flavorful ingredients such as quality olive oils and fresh herbs or produce.
One of these recipes is Chicken Piccata. It requires one pan, and few ingredients which when added all
together becomes a meal fit for a Queen.
Chicken Piccata can be prepared in a variety of ways. Some people include the use of wine, however
this particular recipe does not. Instead it relies on the ingredients involved to bring out a flavor which is
slightly tangy thanks to the lemon juice, yet it is nicely balanced with the slightly salty and earthy capers.
- 6 thawed chicken breasts
- White flour (enough for dredging - about 1 1/2 Cups)
- 3 Tablespoons Olive Oil
- Salt and pepper
- 1/2 cup water
- 2-3 Tablespoons lemon juice
- 1 Tablespoon capers washed
- 2 garlic cloves diced
- Slice the chicken breasts into cutlet sizes, about 1/4 inch thick. Sometimes depending on the
size of the breast you can get 3 cutlets from 1 breast.
- Use a meat tenderizer to lightly pound the meat. (Use a rolling pin if you do not have a meat
tenderizer). You can easily do this by placing the cutlets in plastic bags, which help prevent the
raw juices from splattering.
- In a bowl mix the flour with a pinch of the salt and pepper.
- Heat a large frying pan over medium heat with the olive oil.
- Dredge the chicken lightly in the flour and shake off any excess, then add to the pan.
Note: Do not add the chicken until the oil is hot. If you find you need to add more oil while
cooking, do so. You do not want the chicken to burn.
- Cook the cutlets in batches, about 4 minutes on the first side until they are done and lightly
- Flip each cutlet and cook another 1 or 2 minutes.
- Remove from the pan and set aside on a plate for later.
- When all the cutlets are set aside, pour the remaining ingredients (water, lemon juice, capers
and garlic) into the frying pan and give a good stir to deglaze the pan.
- Bring the sauce to a boil over medium high heat and let cook for 10 minutes or until the sauce is
- Once thickened, reduce heat to low.
Note: Taste the sauce at this point, if you need to add more lemon juice to taste do so. If it is too
strong then add 1/4 cup of water to help dilute it and cook for a little bit longer.
- Add the cutlets back into the pan. Cover and cook 10 minutes over low heat.
- Serve the cutlets and use the remaining sauce to serve on top of the chicken.
Serve the Chicken Piccata with a beautiful fresh green salad along with some freshly baked garlic bread.
You can also serve the chicken on a bed of pasta for an added presentation.
Article contributed by Elizabeth Trementozzi, publisher of SimpleItalianCooking a website which offers
many of her family's quick Italian recipes. She enjoys sharing her kitchen experiences and recipes which
she has acquired over the years. Her site also offers suggestions on various Italian pasta bowls and
styles, and has a video which illustrates how to use stainless steel stovetop espresso makers.
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