Better Than an Italian Bistro: The Secret to the Most Tender Chicken Piccata at Home

Out of all of the world’s cuisines, the Italian one remains everyone’s top favorite not only because it fit to (almost) every taste, but also thanks to its accessibility and simplicity of its ingredients.

Despite some dishes taking a considerate amount of time to prepare, the Italian cuisine is what everyone can try in their own kitchen, including the famous chicken piccata that goes perfectly with any type of pasta. If you suddenly got bored with your common dinner ideas, here’s your sign to finally try this Italian dish.

Here’s what you need: 360 g of chicken breast, 120 g of cherry tomatoes, 60 g of wheat flour, 120 g of pasta, 30 g of butter, 30 g of canned capers, 1 shallot, 1 lemon, 1 sprig of parsley, 2 teaspoons of chicken stock, salt to your liking, ground black pepper to your liking, 3.5 tablespoons of olive oil.

Prepare the ingredients. Finely chop the parsley and onion, grate the lemon zest and squeeze the juice from one half. Cut the tomatoes into quarters. Chop the breast into thin flat pieces, then season each piece with salt and pepper.

Make a breading mixture from flour and salt. Dip the fillets in the breading. Then fry the chicken for 3 minutes on each side in heated oil.

Meanwhile, boil the pasta in boiling water until al dente. Save 1 cup of the pasta water. Rinse the spaghetti and then mix with oil.

Make the sauce. Fry the onion in oil in a frying pan, then pour in the water from the spaghetti, broth, and add 0.5 teaspoons of zest. Bring the mixture to a boil, and at the end add butter. Stir.

Add the tomatoes, lemon juice, parsley, and half of the sauce to the pasta. Pour the rest of the sauce over the chicken. Sprinkle the zest, capers, and parsley over the chicken breast.