Chicken Piccata / Pollo al limone

This Chicken Piccata recipe was supposed to be in my cookbook, I decided last minute to pull it out because I didn’t like the picture. The day that we were photo shooting my stove wasn’t work properly and the chicken didn’t come out brown like I wanted so I was really scared that someone would have come to me and said something not nice.

This dish is very easy and a perfect midweek dinner idea. You can use chicken or veal, veal is our favorites but I don’t always have it. If you are going to use chicken please note that I usually buy boneless chicken breast, and before to slice it I freeze it for 30 minutes so it’s easier to cut it out. If you don’t have broth just boil some water and add cube bouillon. Enjoy and most important have fun.

Chicken Piccata Recipe

Servings: 4

Ingredients

• 6-8 chicken cutlets
• Salt and freshly ground black pepper
• Flour, for dredging
• 4 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup white wine or broth
• 1/4 cup capers
• 2 tablespoon of parsley, optional
• A sprinkle of love

Method

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 2 tablespoons oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Remove pan from heat.

Into the pan add the lemon juice, wine or broth and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.  Return all the chicken to the pan and simmer for 3 to 5 minutes. Remove chicken to platter and add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley if you have it and slices of lemon.