Chicken Piccata is a classic Italian dish served at the finest Italian restaurants worldwide. With a rich buttery caper sauce, it is paired perfectly with simply cooked pasta. Surprisingly, in Italy, only veal is used for this dish, and the use of chicken is actually an American variation.
- 6 skinless and boneless chicken breasts, butterflied and then cut in half
- 1 egg, extra-large, mixed with 1 Tablespoon water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 Tablespoons flour
- 3/4 teaspoons dried oregano
- 3 Tablespoons olive oil
- 2 cloves garlic
- 1 large onion, chopped
- 1 1/2 Cups chicken broth
- 1/4 Cup fresh lemon juice
- 8 thin slices lemon
- 2 Tablespoons capers
- 1/4 Cup finely minced fresh parsley
- Mix the salt, pepper, flour and oregano in a bag. Shake it onto a large plate or bowl.
- Dip the chicken pieces in the egg wash, then with the salt, pepper, flour, and oregano mixture. Set on a plate.
- Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and onion and saute for 3 to 5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside.
- Raise the heat to medium-high and brown the chicken slices on both sides.
- Return the onion and garlic to the pan and add the broth. Bring to a boil, cover, then turn to simmer for 10 to 15 minutes. Stir in the lemon juice and coat the chicken slices evenly with the juice.
- Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley.
- A nice accompaniment is simple cooked pasta, tossed with some of the sauce, and sprinkled with parsley.
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