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italian chicken piccata

(5 ratings)
KBPossible avatar
Recipe by
Kim Biegacki
@KBPossible
Youngstown, OH

If you love lemon, garlic and little salty capers this chicken dish is just for you. This is one of my husband Anthony's favorite dishes. I think he would probably eat it everyday if I fixed it for him. lol It is a super easy dish to make and full of flavor and wonderful aroma too. Now, those of you know I must cook my husband's dish separate because he doesn't do 'shrooms. lol Other than that, it still makes for a super quick and very delicious meal. Hope you try it out. This recipe comes from one of our favorite local Italian restaurants called Vernon's Cafe.

(5 ratings)
yield 2 - 4 people
prep time 10 Min
cook time 15 Min
method Pan Fry

Ingredients For italian chicken piccata

  • 1 c
    flour
  • 2 md
    chicken breasts, sliced in half or use meat mallet to flatten them out
  • 4 oz
    olive oil
  • 1 - 2 Tbsp
    scallions
  • 2 - 4 clove
    garlic, minced or chopped
  • 1 c
    mushrooms, sliced (i have used white, cremini and baby bella's)
  • 4 oz
    capers
  • 1 c
    cooking sherry
  • 1 c
    chicken stock or water
  • 1 md
    lemon
  • 2 oz
    butter
  • fresh cracked black pepper and kosher salt
  • GARNISH
  • slices of lemon
  • chopped parsley

How To Make italian chicken piccata

  • 1
    Take your sliced chicken halves or flattened out chicken and rinse off with water. Pat dry and then season both sides with salt and pepper.
  • 2
    Now, drudge chicken into your flour lighly. Now, put your oil into pan 1/2 to an ounce. Make sure you oil is nice and hot and be careful placing into pan. You want it to be nice and brown before you turn it to the other side. Shake the pan just a little to make sure chicken isn't sticking to pan if it is move it wih a fork.
  • 3
    Meanwhile, slice up your mushrooms. Once, you turn the chicken over about a minute or two later add your mushrooms, scallions and garlic. (If you are cooking two pieces at a time then add half of these ingredients). Next, you are going to add the sherry to your pan. If it is cooking sherry you don't have to worry about a flame but if you are using real sherry it will flame up on you can turn off the flame to add wine or remove it to add the wine. Now, add chicken stock and let it reduce. Make sure you now add your butter for thickening sauce and adding flavor. Also, add your lemon juice now. 2 breasts squeeze half a lemon. Now, flip your chicken one more time to make sure it is cooked through on both sides. Now remove the chicken and place on plate. Add your capers to your sauce and stir around. Pour over your chicken and garnish as desired.
  • 4
    Serve this with pasta and veggies.
  • 5
    Made this for our Sweetest Day dinner on 10/21/12....it is one of my husband's favorite meal.
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