Chicken piccata

Chicken piccata is a meat-based second course that is as simple as it is tasty, here's how to prepare it.

If you want to serve a tasty second course, but have little time to do it, the recipe for chicken piccata is the one for you. The name of the recipe comes from the French term “ piqué ”, which means “to prick”; this detail indicates the habit of pricking the meat to make it soft. In this regard, it is good to pay attention to the cooking of the meat itself in this recipe. To keep it tender, you need to dip it in flour first . In this way, a succulent sauce will be created. The chicken breast, in fact, should be cooked with butter, wine and little else, so that it becomes perfectly delicious. Then, flavored with lemon, this meat becomes truly delicious.

Preparing the recipe for chicken piccata

1. First, clean and wash the chicken slices, then you have to thin the meat.
2. Place it between two sheets of cling film and beat it with a rolling pin or meat mallet.
3. Then, pour the flour into a bowl and add a pinch of salt and pepper.
4. Mix and pass through this mix one slice of chicken at a time; press well on each side , to make the flour adhere.
5. Take a pan and pour in the oil; add 60 g of butter and heat on the stove.
6. When the butter has melted completely, place the slices of meat in the pan.
7. Cook each side for about 3 minutes, until golden brown.
8. Once the chicken is cooked, transfer it to a plate.
9. Add the white wine and lemon juice to the sauce remaining in the pan.
10. Add the capers and simmer for a couple of minutes.
11. At this point, put the breasts back in the pan and add the remaining 60 g of butter, cutting it into flakes.
12. Let the butter melt and flavor the meat for a few minutes. Then, turn off and let it cool.

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