Chicken Piccata

We’re one day away from the Oscars and that means this is the second to last entry for the 12 Days of Oscar over here.  Today’s entry is the third in the series that is nominated for an Oscar this year.  American Hustle is nominated for ten Oscars:  Best Picture, Best Actor (Christian Bale), Best Actress (Amy Adams), Best Supporting Actor (Bradley Cooper), Best Supporting Actress (Jennifer Lawrence), Best Directing, Best Costume Design, Best Editing, Best Original Screenplay, and Best Production Design.  American Hustle is only the second movie to be nominated in all four acting categories since 1981- the first being last year’s Silver Linings Playbook.  

When I saw this in theaters, I knew two things were going to happen: this movie was going to be in the round-up, and I was going to make chicken piccata.  When a dish of the thinnest chicken, announced by Mayor Carmine Polito’s (Jeremy Renner) wife Dolly (Elisabeth Rohm) as “the piccata of the gods,” passes across the screen it’s hard to disagree with the assessment.  The trick to having amazing piccata, it seems, is to get the chicken as thin as possible.  This is easy to accomplish by slicing the chicken breast in half horizontally (butterfly it), and then pound it with a meat mallet until it’s as thin as it can get.

chicken piccata

Chicken Piccata


  • 2 boneless chicken breasts (about 1 lb.)
  • 1/2 C. all-purpose flour
  • 1/4 C. grated Parmesan cheese
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter, divided
  • 1/4 C. dry white wine
  • 1/2 C. chicken stock
  • 2 small lemons, juiced
  • 1/4 C. chopped parsley
  • 2 Tbsp. capers, drained and rinsed


Slice the chicken breasts in half horizontally, then pound them with a mallet or heavy skillet until they’re as thin as you can make them without them tearing.

Combine the flour and Parmesan in a shallow dish or pie plate.

Dredge the chicken in the flour mixture and shake off the excess.

Heat a large skillet over medium-high heat and add the oil and 1 Tbsp. of the butter.

When the butter foams, add the chicken (in batches if necessary) and cook for a few minutes on each side.

Remove chicken and keep warm.

Add the wine, chicken stock, and lemon juice to the skillet.

Stir, scraping up the brown bits on the bottom of the skillet, and cook until the sauce reduces and thickens.

Add a pinch of salt, the parsley, and capers.

Stir in the remaining butter until the butter melts.

Pour the sauce over the chicken and serve.

Source: adapted from Buddy Valastro, as seen on Mia Cucina


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