Chicken Piccata Recipe
Another of the most well-know, yet classic wine infused recipes is Chicken Piccata. The original recipe is Italian, dating back to at least the early 20th century, and using veal in the early version of this dish. It was likely inspired by the Italian practice of cooking meat in a quick, pan-fried method, often deglazed with wine and enhanced with a sauce made from lemon and butter—ingredients that are commonly found in Italian kitchens. The combination of the crisp acidity from the lemon and the richness of butter, combined with the sour brininess of capers, creates a distinctive sauce that has become a the piccata dish known around the world.
As Italian-American cuisine evolved, particularly in the mid-20th century, chicken piccata emerged as a more accessible alternative to veal, reflecting the adaptability of Italian dishes to different ingredients available in the U.S. Today, chicken piccata is widely known and loved, often served with pasta and vegetables, and has become a staple of American Italian cuisine.
Chicken Piccata
Ingredients:
2 chicken breasts
salt and pepper
1/4 cup white wine (Pinot Grigio or crisp dry white)
½ lemon
2 T butter
2 T oil
2 garlic cloves
1 shallot
1 heaping Tablespoon of capers
Recipe:
Add 2 T oil to a sauté pan. Coat chicken with flour and brown in oil.
Salt and pepper chicken and broil in oven for 3-4 minutes.
In the sauté pan, add chopped garlic and shallots and cook over low heat for 2 minutes.
Add wine and reduce by half. Add butter, lemon juice, and capers.
Once melted, immediately pour sauce over chicken and serve over mashed potatoes or pasta.