Your Cart is Empty
In southern Italy, lush lemon trees line village streets and backyards. In the late spring, these trees are full of large, fragrant lemons, ushering in a summer of lemon-inspired dishes and beverages.
Chicken Piccata is a perennial favorite across Italy, but becomes especially irresistible in the spring. Simple, yet bursting with the flavors of fresh lemon juice, rich chicken stock, and capers, Chicken Piccata is easy enough to make on a weeknight, and special enough to serve at a dinner party.
After cooking Chicken Piccata once or twice, you'll soon become familiar with its simple steps and flavors. Our take on the classic Chicken Piccata recipe adds even more depth of flavor, featuring aromatic Salted Capers and a few drops of rich, tangy Organic Citrus Balsamic Vinegar from Ritrovo Selections. This dish pairs nicely with sautéed spinach and spaghetti tossed with sautéed garlic, chopped parsley, Parmigiano Reggiano, and extra virgin olive oil.
Two large chicken breasts (sliced 1/2 inch thick)
Flour (1 1/2 cups)
Unsalted Chicken Stock (2 cups)
Lemon juice (2 lemons or added to taste)
Partanna Extra Virgin Olive Oil (about 1 tbsp)
Butter (1 1/2 tbsps)
Salt and Freshly Ground Pepper
Parsley (about 2 1/2 tbsps)