Every now and then, I immensely miss the days when I studied abroad in Italy. Nothing compares to the authenticity of fresh lemons or gooey mozzarella or creamy pesto. In order to help transport me back to these blissful days, I decided to make a classic dish: Chicken Piccata.
After research for recipes, I happened to learn a few facts about this esteemed dish:
- Piccata means to “sauté or slice with lemon, butter, and herbs”
- Capers are actually unripened flower buds of Capparis spinosa (a prickly plant found in the Mediterranean and various parts of Asia)
- This dish is most commonly made with veal in parts of Italy
Eat this dish family style and slice additional lemon slices to create a nice aroma!
Step 1: Season Chicken, Dunk
In Flour, Shake Off Excess Flour
Step 2: Heat in Oil for 2 Minutes; Rotate;
Add Chicken Broth, Wine, and Capers
This was a flavorful dish, but definitely not for those who don’t like a strong presence of lemon flavoring. I’d make this again, but I’d add more spices to the flour mixture just to take some of the credit away from the lemon!