Mad Simple Chicken Piccata 

Chicken Piccata, Chicken Scallopini Piccata, Scallopini Piccata. All of these names mean the same thing. A lemony, punchy dish consisting of a sauce of wine, capers, and lemon juice over a tender (insert protein here.) Today we’ll be using chicken breast which, surprisingly, isn’t dull and boring in this application. I love this dish. It’s stupid simple to make and you might already have everything you need to make it on deck in your kitchen. If you don’t have capers, sub them out for prickly bits - peppers or other veg - think pickly, salty, briny. If you don’t have white wine, sub it out for 1/ 3 cup more stock with a dash of vinegar. 🤘🏻Adam
FOR CHICKEN SCALLOPINI PICCATA...
Chicken Breasts, 2 large boneless skinless
Garlic cloves, 3 sliced thin
All-purpose Flour, about 1/ 2 cup
Extra-Virgin Olive Oil, 3 tablespoons
Dry White Wine, 1/ 3 cup
Chicken Stock or Water, 1/ 2 cup
Drained Capers, 2 tbsp
Unsalted Butter, 4 tbsp cut into pieces
Fresh Lemon Juice, 2-3 tbsp
Kosher Salt, to taste
Lemon Wheels + Parsley to garnish (optional)
FOR PASTA…
Pasta of choice, 1 package
Extra-Virgin Olive Oil, 1 tbsp
Unsalted Butter, 1 tbsp
Herbs/Seasoning to taste (optional)
Kosher Salt, to taste
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
What is “Piccata?” - www.seattlepi....
Brief History of Italian-American Food - firstwefeast.c...
The Italian “Piccata Story” - labistrot.word...
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