History of Chicken Piccata
Chicken Piccata is a classic Italian-American dish that is believed to have originated in the early 1900s. It is thought to be a variation of the traditional Italian dish Vitello Tonnato, which is made with thinly sliced veal. Chicken Piccata is made with chicken breasts that are dredged in flour and then sautéed in butter and olive oil. The chicken is then topped with a sauce made with lemon juice, white wine, capers, and parsley.
Preparation of Chicken Piccata
Ingredients:
- 1 pound boneless, skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat a large skillet over medium heat.
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture.
- Add the butter and olive oil to the skillet and swirl to coat.
- Add the chicken breasts to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the chicken breasts from the skillet and set aside.
- Add the lemon juice, white wine, capers, and parsley to the skillet. Bring to a boil and cook for 1-2 minutes, or until the sauce has thickened slightly.
- Return the chicken breasts to the skillet and spoon the sauce over the chicken.
- Cook for an additional 1-2 minutes, or until the chicken is heated through.
- Serve immediately with your favorite sides.
Tips:
- For a more flavorful dish, use chicken breasts that have been marinated in lemon juice, olive oil, and herbs for at least 30 minutes.
- If you don’t have white wine, you can substitute chicken broth or water.
- You can add other ingredients to the sauce, such as diced tomatoes, olives, or artichoke hearts.
- Serve Chicken Piccata with your favorite sides, such as pasta, rice, or vegetables.
