Piccata is referring to a sauce. Piccata in general is made with veal. In this case chicken. This dish is fried chicken with a buttery lemon sauce.
First boil water for the pasta. When adding the pasta at about half way cooking add the spinach listed below.
Slice the chicken in two pieces and then slice the thick part down the middle flat ½ inch thick. Pound if need to make ½ inch. Place plastic over chicken and gently pound the chicken just a little. Salt and pepper the chicken.
Dredge the chicken in flour. Add tow TBSP olive oil and heat. In a 12″ fry pan get the oil hot shimmer, add chicken and brown golden for ~ 4 minutes per side. When the chicken is browned, remove, place in a platter.
½ cup white wine
1 TBSP capers
1 TBSP chopped Italian Parsley
2 TBSP freshly squeezed lemon juice
3 TBSP butter
¼ cup chicken stock
In the pan drippings, add the capers and then the wine to de glaze the pan and then add the rest of the ingredients and finish on low temp. Return the chicken and coat in the sauce.
Fresh baby spinach
1 TBSP butter
Reserve some pasta water to reheat
No matter what time zone or country of origin you are in, all dried pasta takes EXACTLY 12 minutes to cook in boiling water.
As of 6/20/21