Your tastebuds are overactive and can no longer tell one flavor from another. I noticed that when too many strong flavors collide, it becomes hard to appreciate each dish separately. Since the lemon and white wine sauce is so bold it’s better to stay away from other aggressive flavors. I’ve made chicken piccata several times now and find that it goes best with something mild as a side. I was also very wrong about the chicken being dry – it’s moist, tender and mmmmmm! Even though the chicken is lightly breaded, it tastes clean to the palate and makes you want to go for more and more. I changed the measurements a bit to make this dish healthier and swapped half of the butter for extra virgin olive oil. How can I describe chicken piccata to a newbie in terms of flavor? Well… It’s super Italian with pops of buttery tartness and pairs beautifully with a dry fizzy wine like a Txacolina or Vinho Verde.
It’s not until I read the ingredients that my heart began to flutter butter, lemon juice, capers, white wine and fresh parsley? Sounds like a recipe I could sink my teeth into! All I saw were flat pieces of chicken dusted with flour and pan fried until they looked dry. Why it took me so long to make it is a mystery – maybe it looked too simple or too plain to the naked eye. I’m not kidding when I say that I salivate whenever I think about chicken piccata. 21 minutes is all it takes to make this crispy and lemony chicken piccata! I fell in love with this dish so hard that I salivate every time I look at these images! I’ve cut down on butter and used olive oil instead to “healthify” the dish – the result is just as decadent and delicious! Chicken Piccata
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