After having recently made the chicken marsala, it reminded me of another Italian chicken and pan sauce dish, chicken piccata and I could not resist updating the photos for the recipe. Piccata is an Italian method of preparing meat where the meat is cut thinly, breaded and then fried in oil or butter before a pan sauce is made with the drippings, white wine, lemon juice, capers and butter. Next to the amazing flavour of the pan sauce, my favourite thing about this dish is how quick and easy it is to make; all you need to do is cook the meat, add the ingredients for the pan sauce and reduce it. Not only is this dish easy enough to make on a weeknight but it will also not fail to impress any dinner guest!
Note: Normally the chicken is coated in flour before frying but I prefer to omit this step.
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