Chicken Piccata

picattaChicken Piccata is a famous Italian version of a lemon chicken dish. In the recipe below, you can skip the lemon slices if you like – they make a pretty presentation, but you can’t really eat them. The only difficult ingredient for those living in Japan is the capers. I’ve found them at various supermarkets, so you may need to look around or try a larger store.

Ingredients (serves 2)
2 chicken cutlets
salt and pepper
1 tbsp flour
1 tbsp olive oil
1 tsp minced garlic
60mL (1/4 cup) white wine
120mL (1/2 cup) low-sodium chicken broth
2 tbsp lemon juice
1 tbsp capers
1 tbsp butter
parsley
lemon slices, optional

Instructions

Season chicken cutlets with salt and pepper on both sides, and dust with the flour. Heat the olive oil in a frying pan and brown the chicken on both sides. Remove to a plate.

Add the minced garlic and wine, and cook for about 2 minutes. Add the chicken broth, lemon juice, and capers. Bring to a simmer. Return the chicken to the pan and cook for a minute or two on each side. Add the lemon slices and butter to the pan, and let the butter melt.

Pour the sauce over the cutlets to serve, and garnish with parsley.

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