Mad Simple Chicken Piccata

Ah, Chicken Scallopini Piccata, a beautifully crafted Italian dish that combines simplicity with robust flavor. Originating from Italy, Chicken Scallopini is a delightfully thin slice of chicken, pounded into submission and lightly breaded, delivering a delicate texture that's tough to beat. Now add Piccata into the mix, a culinary term referring to a preparation method that involves sautéing and serving in a sauce containing lemon, butter, and capers, and you’ve got a meal worth salivating over.

Making Chicken Scallopini Piccata at home is not just about the end product, but also the process. There’s something oddly satisfying about pounding chicken cutlets until they're paper-thin. And don't get me started on the symphony of sizzling and simmering when the cutlets hit the hot pan and the sauce begins to bubble. The experience is as enriching as the flavors the dish has to offer.

If you ask me, Chicken Scallopini Piccata is like a good rock ballad – it starts off slow and gentle, with the thin slices of chicken being seasoned and dusted in flour. Then, it takes a turn, with a riot of flavors hitting the pan in the form of capers, lemon, and butter, creating an uproarious sauce that engulfs the tender chicken in its symphony. So, whether you're a seasoned home cook or a newbie at the stove, give this Italian masterpiece a whirl and let your kitchen resound with the culinary melody of Chicken Scallopini Piccata. 🤘🏼Adam

Yield: 4 servings

Print

With ImageWithout Image

Chicken Scallopini Piccata (Italian Lemon Chicken)

Cook time: 45 MinTotal time: 45 Min

Ingredients

Chicken Scallopini

• 2 Chicken Breasts, boneless skinless
• 3 Garlic cloves, thinly sliced
• 1/2 cup All-purpose Flour
• 3 Tbsp Olive Oil
• 1/3 cup Dry White Wine
• 1/2 Chicken Stock (or Water)
• 2 Tbsp Capers, drained and rinsed
• 4 Tbsp Unsalted Butter, cut into pieces
• 3 Tbsp Lemon Juice
• Kosher Salt, to taste
• Lemon Slices for garnish
• Fresh Parsley, chopped for garnish

Pasta

• 1 box Long Noodle Pasta (of choice)
• 1 Tbsp Olive Oil
• 1 Tbsp Unsalted Butter
• Kosher Salt, to taste for the pasta water

Instructions

1. Start by prepping the chicken breasts. Remove the tender as they cook at different rates. Slice the chicken breasts in half horizontally to end up with two thin cutlets.
2. Dust the cutlets in flour. This step helps to crisp them up, creates a bond, and will assist in thickening our pan sauce later. Make sure to season the chicken breasts before dusting them with flour.
3. Proceed to shallow fry the cutlets in a mix of olive oil and a bit of butter on medium-high heat. Wait until the mix is lightly smoking before adding the chicken.
4. Cook the chicken until it's crisp and cooked through. Aim for about two to three minutes on each side. We want a good sear and crusty brown bits to form on the bottom of the pan.
5. Set the cooked chicken aside and reduce the heat to medium. Add in sliced garlic and cook for a minute until golden.
6. Deglaze the pan with a glug of dry white wine, scraping off the brown bits stuck at the bottom of the pan. If the garlic cooks too fast, add the wine early to stop the cooking.
7. Introduce capers to the pan and keep stirring.
8. Once most of the wine has cooked off, add in chicken stock and a bit of lemon juice. This sauce should be bright, punchy, and acidic.
9. Bring everything back up to a low boil and cook for two to three minutes longer or until your sauce is reduced and intensified.
10. Cut the heat and drop in the butter. Stir the butter into the sauce, adding richness and mellowing out its tangy bite. Taste your sauce and adjust seasoning as necessary.
11. Introduce the cooked chicken cutlets back to their new saucy home.
12. Meanwhile, cook your pasta in salted boiling water according to package directions.
13. Reserve some pasta water before draining. Return desired amount of pasta back to the pot and place it on medium heat.
14. Add a bit more olive oil, butter, and some of that reserved pasta water, stirring until your pasta is cooked through.
15. Plate your dish by laying down pasta, topping it with chicken, and drizzling some sauce over the top. Garnish with lemon wheels, fresh parsley, and a sprinkle of parmigiano-reggiano.