Italian chicken piccata (or as they call it in Italy, Piccata di Pollo, piccata meaning larded) is technically not fully Italian at all. It was invented by U.S. Italian immigrants in the 1930’s and was originally made using veal. Still today you will see some restaurants serving veal piccata.
What is chicken piccata?
Piccata is Italian for the method used to prepare the chicken. Thin chicken breasts are lightly coated in flour, then cooked in a pan with wine, lemon and capers which makes the sauce. As mentioned, there is wine in this dish because this is how it is traditionally made. If you want to omit the wine, just substitute with more chicken stock. You don’t have to use just chicken for this dish, the lemon piccata sauce would also be delicious served over fish.
What do you serve with chicken piccata?
I like to serve with a veggie side dish that roasts in the oven while I cook the chicken. Roasted asparagus with lemon ricotta sauce is perfect for this, and dinner is done!
Gluten-free chicken piccata
To make this dish gluten free, use corn starch instead of the flour for breading the chicken. This also creates a nice crust on the chicken which is a popular method used in Asian cooking. If you’ve tried this Quick and Easy Chicken Piccata or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! If you can’t find thin cut chicken breasts, split thick breasts in half horizontally. With the breast on a cutting board, lay your hand flat over and cut horizontally to create 2 thin filets.
