Chicken Piccata is a traditional Italian dish that has amazing wine and lemon flavors and is pretty easy to prepare. The word “piccata” means a method of preparing food: meat is sliced, coated with flour, sautéed in oil and served in a sauce. It kind of reminds me of the German dish, Schnitzel. I whipped this up the other day and I had to make it again today so that I could take pictures and share the delicious recipe with you!
There are many variations of this dish, I used cooking sherry in this recipe, rather than a dry white wine like so many recipes call for. You can find cooking sherry in any regular grocery store. It will most likely be near the balsamic and vinegars.
Cook Time: 45 minutes
Adapted from Cuisine at Home magazine
- 2 Boneless skinless chicken breasts
- 2 Tablespoons coconut or olive oil
- 1/4 Cup flour
- 1/4 Cup cooking sherry
- 1/2 Cup chicken broth
- 3 Cloves of garlic, minced
- 1 Tablespoon lemon juice
- 1 Lemon, cut in thin slices
- 1 Tablespoon capers
- Salt and pepper
Pound the chicken: Start by laying out a piece of plastic wrap, lay the chicken breast on top, cover with another piece of plastic wrap and pound it down with a hammer or meat-tenderizer until it becomes larger and flatter.
Season the chicken with salt and pepper and dip it in the flour.
Heat some oil in a frying pan and cook the chicken pieces on medium heat until browned on both sides and no longer pink on the inside.
Once fully cooked, remove the chicken pieces from the pan and set aside. Add 1/4 cup sherry to the same pan, stirring and scraping up any browned bits.
Add the minced garlic and cook over medium-high heat for about 3 minutes, until the liquid reduces.
Add in the 1/2 cup chicken broth and lemon juice and simmer for another 2 minutes.
Grab the cooked chicken again and lay them in the sauce. Cook for 2 minutes on each side, to allow for the juices to soak in. Remove the chicken pieces and set aside again.
Add the capers and lemon slices to the pan and simmer for about 3 more minutes, flipping the lemon slices over once.
Serve the chicken: Lay lemon slices on top of the chicken and pour the capers and leftover sauce over everything.
Note: the lemon slices are mostly for show and to give a little extra lemon flavor to the chicken when served. You don’t eat the lemon peels.
Another note: Traditionally, butter is added to the sauce right before serving. I chose to not include butter to save on some calories. It is very delicious without it! Enjoy!