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Grandma’s Chicken Piccata

My grandma’s chicken piccata is the best recipe for this dish! It’s light, creamy, lemony, perfection! And fun fact… this was my grandmother’s absolute favorite chicken dish! You are going to LOVE this recipe! Authentic and the best Italian chicken dish around!

Grandma's Chicken Piccata

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@melissajorealrecipes

My grandma loved this dish 🇮🇹🙏🏼❤️‍🩹 Butterfly chicken breasts and then pound them nice and thin (as even as possible but doesn’t have to be perfect) Add salt & pepper to each side and make sure it’s patted dry. Then add all purpose flour to a bowl and generously add salt and pepper to the flour Dredge the cutlets into the flour and set aside In a pan with butter & olive oil sauté the chicken and DONT MESS WITH IT! Let it brown on each side! This’ll take about 5-10 minutes. Set the chicken aside. Then discard a little bit of the oil if it’s very full (leave about 2 tbsp of oil) but do NOT clean out the pan. You need the flavors of the chicken in the pan. Make a flour paste: mix together 2 Tbsp. Of flour with 2 tbsp. Of softened butter (or water works too) To the pan add 1 lemon sliced in rounds & sauté each side Then deglaze pan with about 1 cup of white wine (bring to low boil to burn alcohol out)) Add about 1 & 1/2 cups of chix broth Juice of 1/2 a lemon Add flour paste and whisk continuously about 3-5 minutes Add salt & pepper to taste! Add chopped fresh parsley Add 3-4 tbsp of caper Simmer for about 5-10 minutes Add chicken back to the pan Simmer together for about 10 minutes And serve over mashed potatoes or rice! NOW!! Enjoy The BEST MEAL EVER! Love you!! #chickenpiccata #italianrecipe #rip

♬ original sound – Mealtime with Melissa

Grandma’s Chicken Piccata

Melissa Jo

Ingredients
  

  • 3 chicken breasts butterflied and pounded thin
  • 2 cups of flour
  • 2 lemons
  • 8 oz. of white wine Chardonnay or Pinot Grigio
  • 1.5 cups of chicken broth
  • 2 tbsp. of flour mixed with 2 tbsp. of softened butter make a paste
  • 1/4 cup of chopped fresh parsley
  • 1/4 cup of capers
  • 1-2 tsp of salt for the flour and chicken
  • 1-2 tsp of cracked black pepper for the flour and chicken
  • more salt & cracked black pepper to taste for the sauce

Instructions
 

  • Butterfly chicken breasts and then pound them nice and thin (as even as possible but doesn’t have to be perfect) Add salt & pepper to each side and make sure it’s patted dry.
  • Add all purpose flour to a bowl and generously add salt and pepper to the flour
  • Dredge the cutlets into the flour and set aside
  • In a pan with butter & olive oil sauté the chicken and DONT MESS WITH IT! Let it brown on each side!
  • This’ll take about 5-10 minutes. Set the chicken aside.
  • Then discard a little bit of the oil if it’s very full (leave about 2 tbsp of oil) but do NOT clean out the pan. You need the flavors of the chicken in the pan.
  • Make a flour paste: mix together 2 Tbsp. Of flour with 2 tbsp. Of softened butter (or water works too)
  • To the pan add 1 lemon sliced in rounds & sauté each side
  • Then deglaze pan with about 1 cup of white wine (bring to low boil to burn alcohol out))
  • Add about 1 & 1/2 cups of chix broth
  • Juice of 1/2 a lemon
  • Add flour paste and whisk continuously about 3-5 minutes
  • Add salt & pepper to taste!
  • Add chopped fresh parsley
  • Add 3-4 tbsp of caper
  • Simmer for about 5-10 minutes
  • Add chicken back to the pan
  • Simmer together for about 10 minutes or until it thickens
  • And serve over mashed potatoes or rice! ENJOY!!!

Notes

  • Chicken breasts: purchase chicken breasts and butterfly them before you start preparing, cover with plastic wrap and pound them so they are even.

  • As with all proteins, make sure your chicken cutlets are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist breaded cutlets.

  • When browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5 minutes per side.

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