This Chicken PIccata recipe is the ultimate, delicious but so simple dinner party food. Easy to make but amazing to eat. The recipe shown in the video is for a larger group and serves 8 to 10 people. That is why I use a cookie sheet and the oven. For a large group, it's not practical to use only the frying pan on the stove.
(But, if you are making this for just 4 to 6 people, you could just do all of the cooking in the pan. In that case you would brown the chicken as shown in the video, and then, instead of putting the chicken in the oven on a pan, you could put it all back into the frying pan and cover it on the stove, on a low simmer for about 15 minutes).
Serves 8-10
Ingredients
4 skinless and boneless chicken breasts, butterflied, pounded thin and then cut in half
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
4 tablespoons unsalted COLD CUBED butter
1/4 cup olive oil
2 large lemons, 1 juiced, 1 sliced
*1 cup dry white wine (double for more sauce)
*1 cup chicken stock (double for more sauce)
*1 bullion cube (double for more sauce - I used 1 large knorr cube)
2 tablespoons capers, drained
1/3 cup fresh parsley, chopped
Directions
On a cutting board, fillet each chicken breast and trim off any fat. Place two pieces of chicken at a time between two pieces of parchment paper. Pound with a flat mallet, until the cutlets are about 1/4-inch thick. Set aside and repeat until all the chicken is pounded thin. Put some flour in a shallow dish. Season each side of the chicken cutlets with salt and pepper. Dredge each cutlet lightly on each side with flour.
Heat the oil in a skillet over medium-high heat.When the oil is nice and hot, brown a few cutlets at a time for 3-5 minutes on each side until golden. Once the chicken is brown, place the pieces in a single layer on a cookie sheet with a rim, or a glass casserole dish. Continue until all the chicken is browned.
Turn up the heat, add the capers, smashing about half of them to release the juices, cook for 30 seconds or so and pour the white wine in the pan and boil down for a couple of minutes so the alcohol cooks off and reduces a bit. Then add the lemon juice chicken stock, bullion and butter. Allow it to cook for a minute or two, stirring constantly to emulsify. Spoon some of the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350-degree oven for about 20 minutes. Remove chicken from oven and sprinkle with fresh parsley and/or grated cheese before serving. Serve remaining sauce over angel hair pasta or a wild rice mix.
Recipe adapted from:
http://cookingwithsugar.com
Jamie's notes: Awesome recipe.
I just bought a cheap bottle of Chardoney. I doubled the sauce recipe to serve with angel hair pasta. Next time I make this, I will include some onion and garlic, sauteing in the pan drippings before adding the capers and the wine.
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