Monday, March 23, 2015

Monday Meal: Chicken Piccata

Posted By on March 23, 2015, 8:14 AM

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Chicken piccata - a tangy dish with a lemon and caper sauce - is remarkably easy to make. In less time than it takes to boil water for a side of pasta, you can cook the entire thing. 

This recipe makes enough sauce to serve four. One thick, entire chicken breast (both halves) is enough for four servings. 

Ingredients: 

1-2 6 to 8 ounce boneless, skinless chicken breasts (use both sides of the breast for 4 servings; or one for 2 servings)

salt & pepper

Flour 

1 Tbs. extra-virgin olive oil

3 Tbs. unsalted butter

1/3 cup dry white wine (you can substitute chicken or vegetable broth)

1 lemon, juiced

1 Tbs. capers (rinsed if bottled in brine)

3 Tbs. minced fresh Italian parsley leaves

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Method: 

Slice the chicken breasts in half horizontally, then pound them to a thickness of about a third of an inch, scallopine-style. You'll have four pieces if you use the entire breast (both sides). 

Season the chicken generously with salt and pepper. 

Pour about a quarter cup of flour onto a plate and dredge the chicken breasts on both sides in the flour. Shake off any excess flour. 

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In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium high.

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When the butter's foaming begins to subside, begin placing the chicken pieces into the pan. Work in batches, if necessary. You don't want to over-crowd the pan.

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Cook the chicken until just lightly browned on each side — about two minutes or so per side.

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Transfer the browned pieces of chicken to a warm plate.

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Add the wine or broth to the pan, along with the lemon juice and capers. 

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Boil the sauce until the liquid is reduced by about half. 

When the sauce is reduced, stir in the remaining tablespoon of butter. 

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Add the chicken back to the pan to heat through and finish cooking - another couple minutes or so. 

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Sprinkle the chicken with the minced parsley. Don't add the parsley directly to the sauce: it will turn an ugly gray color.
 
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Serve immediately on warmed plates. 

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Photos by Ted Scheffler


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