Pollo Piccata | Chicken Piccata

Growing up, my mother made Chicken Piccata weekly, it was, and still is, one of my favorites. In my household, it is the most requested dish by my daughter, Remington, and my Mother-in-law, Sally. Once you make this chicken dish it will become one of your family’s favorites too!

Serve with a bottle of Poggio Grande Tagete.

Receipt Date: August 4, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 Skinless, Boneless Chicken Breasts, thinly sliced or pounded

4 tablespoons EVOO

1 tablespoon Butter

2 cups All-Purpose Flour, or Almond Flour

1 cup White Wine

4 tablespoons Seasoned Salt, I like Borsari

2 tablespoons Paprika

1 tablespoon, Garlic Salt, I like Jacobsen's

1/2 teaspoon Black Pepper

4 tablespoons Capers

1/2 Lemon, juiced

Directions

Combine all the dry ingredients in a large shallow dish, stir to mix thoroughly. Dredge each piece of chicken, on both sides, shaking to remove any excess flour. In the meantime, heat a large sauce pan with the EVOO over medium-high heat. Once the oil is very hot, cook the chicken until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate. Deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until the wine has reduced by half. Add the lemon juice and the butter, stirring to combine. Return the chicken to the pan, turning them over once or twice in the sauce, cook for about 1 minute. Toss in the capers and cook for another 2 minutes. Serve immediately.