BettyCrocker.com
<p>The origin of chicken piccata is almost as confusing as trying to map your family tree and figure out how everyone is related. So, strap yourselves in for a convoluted ride. Before we can discuss what piccata is, we first have to define escalope. Escalope is a French term for very thin, flattened pieces of meat that are sautéed briefly on both sides. Most common was veal escalope. Piccata is an Italian word that means veal escalope—and it’s also used to describe a dish where the escalope technique is used where seasoned, floured meat and the resulting pan drippings are made into a simple sauce that usually contain lemon and herbs.</p><p>So how did it transition to chicken piccata? No one knows exactly. It’s thought that Italian immigrants in the U.S. took the techniques used for making veal piccata and applied them to chicken breast. Wherever the recipe came from, it’s a keeper. This quick-to-prepare dish looks like it came from a high-end restaurant and is quite delicious.</p><p>Had a stressful day? With this skillet chicken piccata, you get to pound things. You’re welcome. Chicken breasts are pounded thin, floured, and cooked quickly in a skillet so you get moist, tender chicken inside a crispy crust. It’s similar in taste to a chicken nugget; a fancy chicken nugget with no deep-frying involved. The sauce is made with the pan drippings, lemon juice, fresh parsley, and seasonings to give the sophisticated flavor. </p><p>This recipe is made start to finish in 30 minutes, making it a great one to turn your regular weeknight meal rotation on its side. And with its cosmopolitan flavors it’s also a clever one to tuck in your apron to pull out when you want to impress. It looks like a million bucks while only requiring pocket change. Serve it for a birthday or anniversary dinner or when you’re entertaining out-of-town guests. No one has to know just how easy it is to make.</p>
