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Chicken Piccata

Chicken Piccata

Chicken Piccata — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.

Prep: 10 min Cook: 18 min

Ingredients

  • 2 large bs. flat boneless chicken breasts (cleaned)
  • 1.5 cup AP flour
  • 5 tsp grated Parmesan cheese
  • 4 tbsp bottled capers
  • 1 tsp parsley flakes
  • Juice of half a lemon to taste
  • 1.5 cup chicken broth
  • 1.25 cup extra virgin olive oil
  • 1.25 cup salted butter
  • Ground black pepper to taste

Instructions

  1. Combine Parmesan cheese and flour in a mixing bowl. Add salt and pepper. Mix well.

  2. Dredge the flat chicken breast slices in the flour mixture.

  3. Melt half of the butter in a pan and then pour-in olive oil.

  4. When the mixture becomes hot, pan-fry the dredged chicken breasts for 3 to 4 minutes per side. Arrange the chicken in individual plates.

  5. Once all the chicken have been pan-fried, Make the sauce by pouring chicken stock on the same pan. Let boil.

  6. Add in the lemon juice and capers. Stir while trying to scrape the left-over flour in the pan. Add the remaining butter and then cook for 2 minutes. Sprinkle ground black pepper to taste.

  7. Pour on top of the fried chicken breasts. Garnish with parsley flakes.

  8. Serve.