Piccata is a method of preparing food: the meat is sliced, coated, sautéed and served in a sauce. The dish originated in Italy using veal. In the United States, it is most common to use chicken ( chicken piccata).
I was originally introduced to this dish when my husband was courting me…while we were dating he cooked me this chicken piccata…and the rest was history….including the fact that he claims I made the recipe better lol
But it’s really good, especially if you like lemon…and butter…and chicken!
Prep: 5 minutes. Cook: 25 minutes. Total: 30 minutes
- a small jar of capers
- 2-4 chicken breasts, i pounded them out then seasoned and breaded them in 2 cups of flour.
- 1 whole shallot or half a white onion
- 2-3 cups of chicken stock
- 3 gloves of garlic diced
- 2 lemons ( for the juice).
- 2 tablespoons of butter or margerine
- 1 bunch of parsley ( maybe use about 1 cup diced)
- You can pair this with potatoes, rice or pasta…In this recipe i used whole wheat thin spaghetti.
In a skillet add 1 tablespoon of butter and a drizzle of extra virgin olive oil on medium to high heat. Brown your chicken ( about 2 minutes on each side).
Next, remove your chicken once it’s brown and add your onions, another tablespoon of butter, and garlic and saute for 3 minutes.