Chicken Piccata

Chicken Piccata – this is an uncomplicated Italian dish cooked in a zesty lemon sauce.  By it’s very definition the word Piccata is the feminine form of the word piccato meaning ‘larded’ and when you read through the recipe you will understand that this meaning is true to form as it’s butter, butter, butter and more butter.  Yet, so amazingly good.

Piccata dishes are common throughout Italy, however the sauce is usually served over seafood or veal.  Since I had neither of those protein sources in stock, I made it with Chicken.  This not only keeps it on the affordable side, but is sure to be a winner amongst the younger palates that were joining us for lunch.  Although, I must admit, I wasn’t sure how the ‘capers’ were going to go over with the younger crew.  The verdict; one didn’t like to eat them as they were a bit strong, however they certainly loved the zing that they bought to the sauce and the other, well they like anchovies, so I knew we were going to be on a winner there. The little one, who is usually a fussy eater, loved it so much that they ate three big pieces of chicken drowned in sauce.

The next day, the question was posed, ‘What do you want for lunch?’, quickly answered by the youngest….’the same as yesterday, I could eat it for a week’.  I just laughed.  When asked what they liked about it, the answer was the flavour of the lemony butter, but also because they helped prepare it.  It was their job to flatten the chicken to equal sizes and to zest and juice the lemons. I do enjoy it when the kids help out, yes it takes a bit longer to get the dish done and a lot more utensils get used and a lot more patience is required on my side, however, the joy is watching their faces light up when they have done a good job or when the dish comes together and they can relish in the fact that they have assisted in bringing something that turned out to be absolutely delightful to the table for everyone to enjoy.

If only they were as enthusiastic about washing up!

With reviews like this and ease at which this dish can be prepared, I’m sure that this will become a staple.

If you would like to recreate this yourself, read on.

How to make your own Chicken Piccata

— 001 —

Cut the chicken breast in half and place between two pieces of plastic wrap or baking paper.  Using either a meat mallet or a rolling pin, gently pound the chicken until 1.5cm thick.

— 002 —

Heat a large frypan over a high heat and melt 20 grams of butter.

— 003 —

Add the chicken and cook for 2 minutes each side or until golden brown.  You may need to do this in two batches, if so, add another 20 grams of butter to your pan before you start the second batch.

— 004 —

Transfer the par-cooked chicken to a plate and cover with aluminium foil.  Reduce heat to medium.

—- 005 —

Add the remaining butter to the pan.  Once the butter has melted and is a light golden brown add the capers and cook for 1 minute. Add the lemon juice and half of the lemon zest. Stir to combine.

— 006 —

Return the chicken and any juices to the pan.  Cook the chicken for a further 3-5 minutes, turning occasionally or until chicken is cooked through.

— 007 —

Remove from the heat.  Sprinkle the chicken with the remaining lemon zest and some torn flat leaf parsley.

Serving Suggestion: I served this with a garden salad and fresh crusty bread, which assisted us to mop up the sauce.

Storage:

• Store the chicken in an air-tight container in the fridge for 2 – 3 days.

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