Creamy chicken piccata – Italian recipes by GialloZafferano

CHICKEN: You can purchase entire chicken breasts (3 chicken breasts will make 6 cutlets) or pre-cut chicken cutlets. Prepare the chicken for 2-4 minutes per side depending upon the density of the chicken. Usage thermometer to inspect doneness: prepared chicken needs to reach 165 C. Attempt replacing chicken breast for veal cutlets.

FLOUR: The action of digging up the chicken in flour makes the chicken breast juicy, seals in the juices and forms a tasty crust.

BUTTER and OIL: The butter includes taste to the chicken and develops a velvety sauce, the oil avoids the chicken from adhering to the pan.

WHITE WINE: Usage dry gewurztraminer such as Pinot Gris or Chardonnay. You can leave out the gewurztraminer alltogether and make the chicken with lemon, or prevent using alcohol by changing all or half of the red wine with chicken broth.

LEMON JUICE: Usage just newly squeezed lemon juice

CAPERS: Include taste and saltiness to the dish and balance out the sour taste of the lemon. You can not include capers if you do not like them or change with olives.

GARLIC: Some dishes include garlic. You can include it when preparing the sauce.