This is the famous Italian dish that really brings in the lemon flavor. Not many people make it at home because they think it's complicated, but really nothing could be further from the truth. I make this on weeknights after being at the office all day. It can be ready in under an hour.
However, not all chicken piccata is good and even restaurants can make a dry, tough dish. This recipe, originally from Cooks Illustrated, provides for excellent results. I have modified it to increase the ratio of the sauce to chicken, as it is delicious and you'll want more. The chicken breasts are easily pounded thin, lightly dusted with flour, pan-seared, and bathed in a rich lemon-butter pan sauce, with scatterings of capers. Add some fresh chopped parsley if you have it handy.
Ingredients (serves 4 adults)
4 boneless, skinless chicken breast halves
salt and pepper
1 large lemon
3/4 cup all-purpose flour
1/4 cup plus 1 teaspoon vegetable oil
1 shallot or small onion, minced
1/2 cup dry white wine or sherry
2 garlic cloves, minced
1 cup chicken broth
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons caper, drained
1 tablespoon minced fresh parsley (optional)
Instructions
Cut each chicken breast piece in half crosswise, then cut the thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and ½ teaspoon pepper. Set aside for 15 minutes.
Trim the ends from the lemons. Halve the lemon and squeeze the juice from the half into a small bowl. Discard the juiced lemon rind. Slice the remaining lemon lemon half thinly and set aside.
Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet not crowding the pan and leaving some room between each cutlet. Reduce heat to medium and cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with a little more oil for any additional cutlets that didn't' fit into your skillet for the first batch.
Add remaining 1 teaspoon oil and shallot/onion to the now empty skillet and cook until softened, 1 minute. Add the wine/sherry and scrape up any brown bits. Add garlic and cook until fragrant, 30 seconds. Add the lemon slices and cook for another minute, turning halfway through. Add the broth, reserved lemon juice and gently stir to combine.
Add browned cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter. Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
However, not all chicken piccata is good and even restaurants can make a dry, tough dish. This recipe, originally from Cooks Illustrated, provides for excellent results. I have modified it to increase the ratio of the sauce to chicken, as it is delicious and you'll want more. The chicken breasts are easily pounded thin, lightly dusted with flour, pan-seared, and bathed in a rich lemon-butter pan sauce, with scatterings of capers. Add some fresh chopped parsley if you have it handy.
Ingredients (serves 4 adults)
4 boneless, skinless chicken breast halves
salt and pepper
1 large lemon
3/4 cup all-purpose flour
1/4 cup plus 1 teaspoon vegetable oil
1 shallot or small onion, minced
1/2 cup dry white wine or sherry
2 garlic cloves, minced
1 cup chicken broth
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons caper, drained
1 tablespoon minced fresh parsley (optional)
Instructions
Cut each chicken breast piece in half crosswise, then cut the thick half in half again horizontally, creating 3 cutlets of similar thickness. Place cutlets between sheets of plastic wrap and gently pound to even ½-inch thickness. Place cutlets in bowl and toss with 2 teaspoons salt and ½ teaspoon pepper. Set aside for 15 minutes.
Trim the ends from the lemons. Halve the lemon and squeeze the juice from the half into a small bowl. Discard the juiced lemon rind. Slice the remaining lemon lemon half thinly and set aside.
Spread flour in shallow dish. Working with 1 cutlet at a time, dredge cutlets in flour, shaking gently to remove excess. Place on wire rack set in rimmed baking sheet. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking. Place cutlets in skillet not crowding the pan and leaving some room between each cutlet. Reduce heat to medium and cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Repeat with a little more oil for any additional cutlets that didn't' fit into your skillet for the first batch.
Add remaining 1 teaspoon oil and shallot/onion to the now empty skillet and cook until softened, 1 minute. Add the wine/sherry and scrape up any brown bits. Add garlic and cook until fragrant, 30 seconds. Add the lemon slices and cook for another minute, turning halfway through. Add the broth, reserved lemon juice and gently stir to combine.
Add browned cutlets to sauce and simmer for 4 minutes, flipping halfway through simmering. Transfer cutlets to platter. Sauce should be thickened to consistency of heavy cream; if not, simmer 1 minute longer. Off heat, whisk in butter. Stir in capers and parsley. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
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