Chicken Piccata

The word "Piccata" means sliced, sauteed, and served in a sauce of butter, wine, broth, lemon and capers. The classic version of this dish is made with veal but it can be equally as delicious made with chicken or pork. Regardless of which meat you choose it will be pounded thin and the sauce is the same.

There are no rules. You can make the recipe your own. Be creative. For example...if you have a mushroom or two, on hand, slice them thin and throw them in when you cook the onions.

Ingredients...

• 1 pound chicken breast, pounded thin to 1/4" pieces or medallions.
• 1/2 cup Flour ( I use whole wheat flour) for dredging
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

Ingredients for sauce...

• 2 Tablespoons butter (or margarine)
• 1/2 cup finely chopped (minced) onion
• 1/2 cup dry white wine
• 1/2 cup chicken broth (you can make this from powdered type)
• Juice of 1/2 lemon
• 3 Tablespoons capers
• 2 Tablespoons chopped flat leaf parsley


• Optional... 1/2 cup thin sliced mushrooms

Here's how you do it...

1. Place the chicken between 2 pieces of plastic wrap or use a plastic bag, pound to 1/4" thick pieces.
2. Blend in the salt & pepper with the flour on a large plate or pie pan
3. Dredge the chicken in the flour mixture shaking off excess, set aside on a plate
4. Heat your skillet over medium heat.
5. Add the oil.
6. Saute' the chicken for approximately 4 minutes on each side until browned.
7. Remove the cooked chicken from the skillet and cover to keep warm.
8. Put the butter into the skillet.
9. Add the finely chopped onion.
10. Cook stirring 3-4 minutes
11. Add the wine, broth, and lemon.
12. Simmer till reduced by half.
13. Stir in the capers and chopped parsley.
14. Pour sauce over cooked chicken and serve.