Ingredients
- 500 grams of chicken breasts
- 50 grams of cappers
- 50 grams of unsalted butter
- 30 grams of chopped parsley
- 1/4 cup of chicken broth
- 1/4 cup of all-purpose flour
- 3 limes
- Salt to taste
Preparation
Cut the chicken breasts into small fillets. Add salt (notice cappers are salty, so you should use less salt than usual, or even skip the salt). With a cooking hammer, hit the chicken fillets on both sides to soften the meat. Extend the flour in a large dish and roll over the fillets to cover both sides with flour. In a mid-fire hot skillet, melt the butter and cook the chicken fillets in the melted butter for about 3 to 4 minutes each side. Remove the chicken fillets from the skillet and keep aside.
In the same hot skillet (keep heat to mid-fire) pour the chicken broth and the juice of the three limes. Add the cappers and cook for five minutes (you can add one or two teaspoons of the remaining flour if you want to get a thick sauce). Bring the chicken fillets back into the skillet, cover with a lid and reduce the heat to low. Simmer for about ten more minutes.
Serve the chicken piccata in a large serving dish and garnish with the chopped parsley. Buon Appetito!
Additional Information
Servings and Preparation Time. This recipe serves 6 and requires about 30 to 40 minutes to be prepared.