Chicken Piccata translates to “comfort food” in Italian. Okay, well maybe not, but it sure does taste like it. Browned chicken with zesty lemon caper sauce is wonderful on top of polenta or pasta noodles.
- 1 pound boneless skinless chicken breasts, pounded very thin (until almost falling apart)
- salt and freshly ground black pepper to taste
- 1 cup all-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- ⅓ cup fresh lemon juice (Meyer lemons are the best, but seasonal)
- ½ cup chicken stock
- ¼ cup brined capers, rinsed
- ½ cup Kalamata olives, coarsely chopped
- ⅓ cup fresh parsley, chopped
- Generously season the chicken scallops with salt and pepper. Gently dredge the chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate.
- Add the lemon juice, stock, capers, and olives to the pan and bring to boil, scraping up brown bits for extra flavor. Salt and pepper to taste. Return all the chicken to the pan and simmer for 3 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter to piccata sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over Polenta.
I paired this meal with a fruit forward Primitivo from Puglia. The clove and raspberry spice really teased the zesty chicken.
Movie Night suggestion: Flirt the night away with a screening of Il Postino.