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• LOMBARDY - Chicken Piccata

LOMBARDY - Chicken Piccata

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Ingredients

• 2 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 4 tbsp olive oil (divided)
• 1/4 cup unsalted butter (divided)
• 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1/4 cup Viaggio lemon juice
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped (for garnish)

Directions

1. Slice the chicken breasts in half horizontally to create two thinner cutlets. This helps them cook faster and more evenly.
2. Season both sides of the chicken with salt and pepper.
3. Lightly dredge the chicken cutlets in flour, shaking off the excess.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add the chicken cutlets to the pan in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set aside.
7. In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Let the butter melt and combine with the oil.
8. Pour in the white wine, scraping up any browned bits from the bottom of the pan (this adds flavor!).
9. Stir in the lemon juice and capers, and let the sauce simmer for 2-3 minutes, reducing slightly.
10. Return the chicken to the skillet and spoon some of the sauce over the top. Cook for an additional 2-3 minutes, allowing the chicken to reheat and absorb some of the sauce.
11. Transfer the chicken to plates and pour the sauce over the top.
12. Garnish with fresh parsley.
13. Serve with pasta, rice, or steamed vegetables for a complete meal.

BUON APPETITO!