Name: LEMON CHICKEN PICCATA
Prep time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1.32 lbs chicken breast; 2 eggs; 1 onion (white or yellow); 2 lemons (untreated); 1 tbsp capers in salt (soaked for at least 15 minutes); 2 tbsps butter; 3/4 cup vegetable broth (or chicken); to taste flour; to taste salt; to taste pepper; to taste extra virgin olive oil; to taste parsley

The lemon chicken piccata is a very simple and very tasty meat dish, a delicious and economical pan-cooked dish.

The term piccata refers to a typical Italian dish where chicken or veal slices are floured, cooked in a pan until fully browned and then served with a creamy sauce scented with lemon capers and a touch of butter!

We can also prepare the piccata with thin slices of swordfish and if we go to the USA, don’t be surprised if at the word piccata or rather chicken piccata, the waiter will serve us the piccata with pasta like spaghetti, polenta, or rice!

The chicken piccata is a tasty dish and ready in 30 minutes, cooked in a pan and perfect even on hot summer evenings!

LEMON CHICKEN PICCATA ready in 30 minutes

Difficulty: Very Easy
Cost: Economical
Rest time: 5 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for LEMON CHICKEN PICCATA

1.32 lbs chicken breast
2 eggs
1 onion (white or yellow)
2 lemons (untreated)
1 tbsp capers in salt (soaked for at least 15 minutes)
2 tbsps butter
3/4 cup vegetable broth (or chicken)
to taste flour
to taste salt
to taste pepper
to taste extra virgin olive oil
to taste parsley

Tools

#ADV

Bowls
Pans
Lemon Juicers

Steps

1) As mentioned above, the first thing to do is to soak the salted capers and perhaps change the water after 5 minutes and forget about them…
2) Break the eggs into a deep plate and beat them with a hand whisk or fork.
3) Flour the chicken slices and pass them first in flour, then in the beaten egg, and then again in flour.
4) Put a little oil in the pan, and once it’s hot, add the breaded chicken slices, browning them for 3/4 minutes per side.
5) When cooked, place them on a plate to rest and move on to preparing the lemon and caper piccata sauce.
6) In the same pan where the chicken was cooked, add the finely chopped onion and let it stew for 4/5 minutes.
7) Now, pour a level tablespoon of flour into the pan, making a roux, and blend well before adding the vegetable or chicken broth as you like.
8) Add the juice of ONE LEMON to the dressing and continue cooking for about a couple of minutes.
9) Then add the previously cooked chicken slices and the drained and dried capers with kitchen paper to the pan.
10) Continue cooking the lemon chicken piccata for 3/4 minutes, just until the meat is seasoned and enveloped by the lemon and caper cream.
11) Add a little chopped fresh parsley (mine got lost in the dressing), some lemon wedges, and immediately serve this delicious succulent chicken second course!
Enjoy your meal!
Annalisa

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Annalisa says…
This chicken piccata can also be made with oranges, eliminating the capers which, in my opinion, clash with the rest of the preparation, and maybe turn it into pork piccata… because pork also goes great with the aroma of orange, like this roast recipe already published on the blog → https://blog.giallozafferano.it/asilannablu/maiale-con-arancia-e-speck-arrosto-economico/