The first time I ever tasted lemony chicken piccata was on my second trip to Italy. It was in Vatican city at a little Italian restaurant where our tour group ate the meal family style I’ve enjoyed this dish every since.
I dreged the chicken in some flour, salt and pepper. Then into the pan to brown.
Once browned, they were taken out of the pan and set aside. Time to make the sauce.
To the pan, with all the brown bits of flavour goodness, I added fresh lemon juice, white wine and capers. Perhaps this isn’t a true piccata. I added a hint of dijon for some extra tang. I let it simmer for a bit, then added the chicken back to finish.
Once the chicken is cooked through, I always use a meat thermometer, the chicken is ready to be plated. This instance, I paired with with some pasta.