Chicken Piccante Recipe

Pound and season

Place the chicken breasts between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch (12 mm). This ensures even cooking.

Pat the chicken dry with paper towels. Season both sides evenly with 1 tsp salt and 1 tsp black pepper.

Prepare dredging stations: in a shallow dish combine 1 cup flour, 1 tsp garlic powder, and 1 tsp paprika. In a second shallow bowl whisk together 2 eggs and 2 tbsp milk until homogenous.

Lightly dredge each chicken breast in the seasoned flour, shaking off excess, then dip into the egg wash, and finally toss again quickly in the flour for a light double-coating. Set the coated breasts on a plate while you heat the pan.

Heat a large skillet over medium-high heat. Add 3 tbsp olive oil and 2 tbsp unsalted butter. Allow the butter to melt and foam but not burn; when the fat is hot and shimmering, add the chicken.

Cook the coated chicken breasts 3–4 minutes per side, until golden brown and just cooked through (internal temperature 165°F / 74°C). Work in batches if necessary to avoid crowding. Transfer cooked chicken to a warm plate and tent with foil to rest while you make the sauce.

Reduce heat to medium. If the pan is dry, add 1 tbsp olive oil. Add the minced 4 garlic cloves and the finely chopped shallot to the pan and sauté 30–60 seconds until fragrant and softened, taking care not to brown the garlic.

Add 1 tsp crushed red pepper flakes and 1 tsp anchovy paste (if using). Stir for 15 seconds to bloom the flavors.

Pour in 1 cup dry white wine (or 1 cup chicken broth). Use a wooden spoon to scrape up any browned bits from the bottom of the pan (deglazing). Bring the liquid to a simmer and reduce by about half, 3–5 minutes.

Stir in 1 cup chicken stock, 2 tbsp capers, and 2 tbsp fresh lemon juice. Continue to simmer gently for 3–4 minutes to meld flavors and slightly reduce.

If you prefer a silkier, slightly richer sauce, stir in 2 tbsp heavy cream and simmer 1–2 minutes until warmed through and slightly thickened.

Return the rested chicken breasts to the pan, spooning sauce over them. Simmer together 1–2 minutes to reheat and marry flavors. Taste and adjust seasoning with additional salt and pepper if needed.

Sprinkle 2 tbsp chopped fresh parsley over the chicken and sauce just before serving.