If you're planning to serve it this way, we recommend doubling the sauce ingredients. Go all out on the variations and try Chicken Piccata Pasta or Sole Piccata.Ĭhicken piccata is often served with pasta or a grain like rice to soak up the delicious sauce.Substitute Romano or Asiago for the Parmesan.Pour the white wine into the pan and cook until reduced by half, about 1 minute. Remove the chicken from the pan and set aside. Fry the chicken until golden brown, about 3-4 minutes per side. Heat the olive oil in a large skillet over medium heat. Use half chicken stock and half dry white wine. Dredge each piece of chicken in flour, shaking off the excess.Drop the pasta in the boiling water and cook as instructed on the package (about 8 minutes) then drain. Place a large skillet over medium heat and add the butter and oil. Meanwhile, chop the chicken, onion, and herbs. Add sautéed garlic, mushrooms or onion, or a combination. Place a large pot of salted water over high heat and bring to a boil.Try these other chicken piccata variations: Or, if you don't have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. But, the flavors in this chicken dish are certainly Italian/Mediterranean-olive oil, wine, lemon, brined capers, Parmesan cheese, and fresh herbs.Ĭapers aren't everyone's cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. In Italy, it's more common to see veal piccata than chicken piccata, and there's a chance that the use of chicken is an Americanized version of the Italian veal dish. The exact origin of this dish is unknown, although it certainly has its roots in Italian cooking.
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