Most of the Italian chicken dishes are simply fabulous and super yummy. Their subtle and cheesy, creamy tastes are very delectable for the taste buds. And one such wonderful recipe is the chicken piccata. It is just a perfect recipe, as it has most of the flavors in it. Its slightly tangy taste blends perfectly with the crispiness of the fried chicken. Many Italian dishes use lots of cheese which makes them very heavy and unfit for everyday consumption.
But you can definitely include this chicken dish frequently in your meals as it is very light and healthy and also doesn’t consume lots of time to get prepared. You can serve it with pasta or eat it as it is if you are too anxious. But no matter how you serve it, your guests will always love it. So, make it at your home and enjoy this wonderful Italian chicken recipe.
Difficulty level: Easy
Servings per recipe: 6
Time required for preparation: 10 minutes
Time required for cooking: 20-25 minutes
Appliances For Italian Chicken
1 flathead spatula
3 shallow bowls
1 wire whisk
3 chicken breasts (skinless and boneless)
5 tablespoons of dry white wine
3 large eggs, at room temperature
2/3rd cup of low-sodium chicken stock
2/3rd cup of all-purpose flour
3 tablespoons of finely chopped flat leaf parsley
2/3rd cup of dried breadcrumbs
1 large clove of garlic, minced
4 tablespoons of butter (salted or unsalted)
3 tablespoons of capers, drained
1/4th cup of olive oil
1/4th cup of freshly squeezed lemon juice
2 tablespoons of shallots (finely chopped)
Salt, to taste
Freshly ground black pepper, to taste
Method of Cooking
1. Take the chicken breasts in a colander and rinse each piece individually to clean them thoroughly. Once done, pat dry the chicken breast pieces with a paper towel and then keep them on a plate. Now using a sharp knife, slit open the chicken breasts in half by sliding your knife horizontally through the side of the chicken breasts.
Once you get 6 thinner pieces of chicken breasts, cover two of them with a parchment paper on top and at the base. Then using a mallet, pound the chicken breasts gently to flatten them and to prevent them from butterflying. Pond the remaining chicken breasts in the same way.
2. Next, crack open the eggs and transfer their contents to a shallow bowl. Add some salt and ground black pepper to the eggs and then beat them thoroughly until all the egg yolks are completely combined with each other. Next, take the flour in a separate shallow bowl and season that as well with a pinch of salt and black pepper. Stir the flour to combine everything with it. Once done, take the breadcrumbs in another shallow bowl and season that as well.
3. Now take one of the chicken breast pieces and dredge it in the flour. Once the chicken breast is thoroughly coated, transfer it to the bowl of beaten eggs. Coat the chicken breast with the egg and then finally transfer it to the bowl of breadcrumbs. Turn and coat the chicken breast evenly with the breadcrumbs and then transfer it to a plate. Dredge and coat all the chicken breast pieces in the same manner and then transfer them to a plate.
4. Now set a skillet on medium high heat and grease it with oil. Let the oil heat up and once that happens, transfer one or two chicken breasts to the skillet and fry them until they turn golden brown on both sides. Fry the remaining chicken breasts in the same way then transfer them to a baking tray. Cover the baking tray with an aluminum foil to keep the chicken warm.
5. Now you can prepare the sauce for the recipe. For that, put some more oil and half of the butter in the skillet and let the oil heat up. Once the oil heats up, add the shallots and garlic to the oil and sauté those until they are slightly browned. Next, add the chicken stock, lemon juice, white wine, capers, salt and pepper in the same skillet in which you fried the chicken pieces.
Then using a flathead spatula, scrape off any brown bits of chicken from the skillet. Turn up the heat to high and let the sauce cook uncovered until it gets reduced to about half of its original volume. Once done, serve the chicken breasts in serving plate and drizzle the sauce on top. Garnish them with the chopped parsley and serve.
1. You may cut the chicken breasts in quarters if they are too large and continue to butterfly even after slicing them in half.
2. Try to take out the eggs from the refrigerator at least 30 minutes before using them for the recipe because it is easily to whisk eggs at room temperature.