Piccata is typically a dish made with veal scaloppini, but in our opinion, it's equally as tasty when made with chicken breasts, something we almost always have in the freezer. This is one of our favorite recipes and it's perfect when you come home tired and hungry and want to get dinner on the table with minimal effort. Simply serve with a salad, maybe Caesar or Italian Bread Salad, and you have a complete and delicious light meal.
- 2 chicken breasts (boneless, skinless)
- 1/3 cup all-purpose flour
- Salt to taste
- black pepper to taste
- 3 tablespoons Parmesan cheese (finely grated)
- 1 tablespoon unsalted butter
- 3 tablespoons vermouth (dry, or white wine)
- 1/2 tablespoon lemon zest (from half a lemon)
- 1 tablespoon lemon juice (from half a lemon)
- 4 to 6 slices lemon (thin)
- 1/4 cup chicken broth
- 1 tablespoon capers
Prepare and measure everything out.
Moisten chicken breasts, place each breast on one end of a long piece of plastic wrap, fold the wrap over so it's sandwiched or simply put them in a gallon Ziplock baggie. Then using a meat mallet, wine bottle, or heavy saucepan or skillet, pound to 1/2" thickness.
Sprinkle each side of the breasts with salt, pepper, and Parmesan cheese and pat to adhere it to the chicken.
Dredge breasts in flour and shake off any excess.
Heat a large skillet over medium-high heat and, when hot, add butter and swirl to melt and coat the bottom of the pan.
Cook on one side until golden brown about 2 to 3 minutes. Turn breasts over and cook the other side for 2 to 3 minutes. Place breasts on a plate and cover with foil.