Chicken Scaloppine Piccata Recipe

Chicken Scaloppine Piccata
Submitted By: Taz

Ingredients:

4 Boneless/Skinless Chicken Breasts (Apx 2lbs)
½ Cup All Purpose Flour
6 Tbs Unsalted Butter - separated
4 Tbs Extra Virgin Olive Oil
½ Cup Dry White Wine - can substitute chicken stock if desired
Juice of 2 Lemons - separated
Zest of 1 Lemon
6 oz Pancetta (AKA Italian Bacon) - small chopped
12 oz Artichoke Hearts - quartered OR cut into bite sized pieces
12 oz Cremini OR White Button Mushrooms - sliced
¼ Cup Brined Capers - drained
Kosher Salt to taste 
Fresh Ground Pepper to taste
-OPTIONAL GARNISH-
Extra Lemon Wedges
Fresh Italian Parsley - rough chopped

Preparation:
  1. Wash and thoroughly dry chicken breasts - Slice each chicken breast in half horizontally across their 'equator' - Place each chicken breast half between two pieces of plastic wrap and pound with a meat hammer or rolling pin until apx ¼ of an inch thick
  2. Season each side of flattened chicken breast half liberally with salt and pepper - Dredge the pieces thoroughly in flour until well coated
  3. Place a large skillet over medium high heat - Heat olive oil and 2 tablespoons of the butter until shimmering - Place the chicken pieces in the skillet leaving space around each one (DO NOT crowd the pan - cook in batches if necessary) - Allow to cook until golden brown (apx 3 minutes) - Flip and repeat making sure chicken is cooked through - Remove from pan and set aside (keep chicken warm by loosely wrapping in foil and placing in a warm oven until ready to plate and serve)
  4. Once all of the chicken pieces have been cooked, add white wine, half of the lemon juice, lemon zest, pancetta, artichoke hearts, and mushrooms to the skillet and bring to a simmer lightly scraping the bottom of the pan with rubber/silicone spatula to de glaze the pan and lift all of the 'fond' - Once a simmer has been achieved, add the capers and continue to simmer until sauce is reduced by about half (the mushrooms should be soft and pancetta cooked through) - Whisk in remaining butter and remaining lemon juice - Adjust seasoning
  5. Transfer chicken pieces to serving dish(s) and pour the sauce over the top - Serve immediately with optional garnish alongside favorite pasta if desired

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