January always feels like a reset. The holidays are over, routines return, and there’s a quiet pull toward meals that feel comforting, but not heavy. Food that warms you, yet still feels bright and intentional. For the first stop in A Year of Cooking Around the World, we’re heading to Italy. This is a country where food is rooted in simplicity, tradition, and comfort.
To kick off the year, I’m making Chicken Piccata: a dish that’s cozy enough for winter, but light and vibrant enough to feel like a fresh start. Italian cooking doesn’t rely on complicated techniques or long ingredient lists, just good food, cooked well. It is all about letting a few good ingredients shine.
This Month’s Recipe: Chicken Piccata
Chicken Piccata or as they Italy Piccata di Pollo, is a classic Italian dish made with tender chicken cutlets in a lemony, buttery sauce with capers. It’s cozy, fresh, and comes together quickly, perfect for quiet winter evenings when you want something special without a lot of effort. This recipe is from The Essential Mediterranean cookbook.
Chicken Piccata
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tablespoons olive oil
- 3 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken stock
- ½ cup white wine or additional chicken stock
- 1 lemon juiced
- 2 tablespoons capers, drained
- Fresh parsley, chopped
- Fresh shaved Parmesan (optional)
For Serving:
Serve over pasta, polenta, roasted potatoes or veggies.
Instructions
- Butterfly and pound your chicken breasts to create thin cutlets. Season with salt and pepper.
- Lightly dredge chicken in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and sauté briefly until fragrant. Reduce the heat to medium and melt the butter.
- Whisk in the chicken stock. Let bubble for a minute or two.
- Pour in wine/stock and lemon juice. Stir in capers. Let sauce simmer for 2–3 minutes. It will thicken slightly.
- Return chicken to the pan and spoon sauce over the top.
- Garnish with fresh parsley and Parmesan. Serve warm.
Make it your own! Add in some mushrooms, spinach or peas to make it a more well rounded meal. You can also add in a splash of cream at the end to add a bit of decadence to the sauce.
Chicken Piccata is the kind of meal that feels both comforting and refreshing. The sauce is rich without being heavy, and the lemon brings a brightness that feels especially welcome at the start of the year.
A Little Italian Food Culture
In Italy, meals are rarely rushed. Food is about balance, enjoyment, and using quality ingredients thoughtfully. Even simple dishes like chicken piccata reflect that philosophy, Nothing extra, just flavors that work beautifully together. It’s a reminder that good food doesn’t have to be complicated to be meaningful.
Fun fact: There are many different types of eateries in Italy. While in the USA, you would just go to a restaurant for dinner, there are categories of in Italy. The three that you need to know are ristorantes, trattorias, and osterias.
- A ristorante is the most formal type, where you can expect white tablecloths, attentive service, and a multi course meal with an extensive wine list.
- A trattoria focuses on hearty, home cooked meals with fresh, seasonal ingredients. Trattorias are usually family run and known for their warm and welcoming atmosphere.
- Often found in villages and towns, osterias traditionally functioned as inns for weary travelers. Today, they offer simple dishes and local wines at reasonable prices.
Cooking Along This Year
Each month, we’ll explore a new country through one approachable recipe. You can cook along with me, try the dish on your own schedule or simply follow for inspiration.
Next month, we’re heading to France, where things might get a little indulgent.
Until then, light a candle, pour a glass of something tasty, and enjoy this bright Italian start to the year.
Saluti
