"" Chicken Piccata - lemon buttery chicken

Chicken Piccata - lemon buttery chicken

 Chicken Piccata
   Lemon Buttery Chicken
Despite the fact that Piccata means "larded" in Italian, this chicken piccata dish developed in the United States. It has Sicilian elements and Northern Italian influences. I've yet to meet someone who didn't cry gasps of delight while eating this luscious buttery lemony chicken meal, regardless of where it came from. 

How to Make Chicken Piccata


  • 2 chicken breasts
  • ¼ cup plain flour
  • ½ cup of milk
  • ½ cup white wine
  • 2 lemons
  • 1 garlic clove
  • 1 shallot (chopped finely)
  • 1 handful of parsley
  • 1 cup chicken stock
  • 4 tablespoons - 60g butter
  • 2 tablespoons capers


  • Peel the skin off the chicken breast and eliminate any fatty portions. Remove the sensitive meat and put it to good use in other dishes. Then butterfly cut the breast by slicing it parallel to the cutting board, starting on the thick side and cutting almost all the way to the other side. Then, just like a book, open it up. If the breast is very thick, flatten it more between layers of cling film.
  • Season the breasts on both halves with salt and pepper.
  • In a large frying pan, melt 1 tablespoon of butter.
  • The chicken breast should be dipped in milk.
  • Using ordinary flour, coat the breasts. To make sure it's properly coated and totally covered, gently tap it.
  • Brown each side of the breast in the heated butter in a frying pan for about 3 minutes, depending on the thickness of the cut.
  • Prepare the parsley by chopping it.
  • Remove the chicken from the pan and lay it aside in a warm area once both sides are nicely browned. Keep the cooking liquids in the frying pan.
  • Add the roughly chopped shallots to the frying pan.
  • Pour in the wine (but keep an eye on the flames!)
  • Pour in the chicken stock (ensure fire is back on).
  • One whole lemon's juice should be added.
  • Toss in the capers.
  • Add the garlic cloves that have been smashed.
  • On high heat, reduce the liquid by half.
  • Cover and simmer and add the remaining butter in 3 or 4 pieces once it has reduced.
  • Shake the pan to incorporate the butter into the liquid as it melts, emulsifying the sauce.
  • Return the chicken to the pan and simmer until the sauce has thickened to your liking.
  • 6 lemon slices should be added to the sauce.
  • Brush the sauce all over the chicken.
  • Place 3 lemon slices on each breast and place on a heated serving platter.
  • In a large bowl, combine the sauce and minced parsley. Pour over half of the chicken.

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