How to Make Quick Chicken Piccata
- Equally slice the chicken breasts into 2 to 3 pieces.
- Trim the fat from the chicken. Arrange the chicken pieces in a single layer on a large plate or a tray.
- In a small bowl, mix flour, salt and hot paprika. Sprinkle half of the seasoned flour over the chicken. Make sure that the chicken pieces are evenly coated with the seasoned flour.
- Now rub the lemon juice neatly over the chicken piece.
- In a large skillet, heat olive oil over high heat. Once the oil is heated, add the chicken pieces.
- Cook until the chicken pieces are golden brown, for 8 to 10 minutes. Make sure that the chicken is white on the inside and cooked through. To ensure that the chicken is properly cooked, insert a skewer in the centre of the chicken. If it comes out clean then it means the chicken is cooked.
- Now transfer the chicken onto a platter. Drain the excess oil with the help of a paper towel.
- Melt butter in the same skillet over medium heat. Add the shallot and cook until softened, for about 2 to 3 minutes.
- Pour in the white wine and the chicken broth in the skillet. Bring it to a boil over high heat. Make sure to scrape the brown bits from the bottom of the pan with the help of a wooden spatula.
- Boil until the chicken broth is reduced by half. This will take 1 or 2 minutes.
- Pour in the lemon juice and remaining of the butter. Turn off the heat.
- Pour the sauce over the chicken. Garnish it with the basil leaves and enjoy!
- Piccata is an Italian word which is the feminine word for “piccato”.
- Chicken is the most common type of poultry in the world.
- There are more chickens on earth than people!
July 6th is celebrated as the National Fried Chicken Day.