Chicken Piccata
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Chicken piccata
*serves 4-6
Ingredients:
- 3-4 skinless and boneless chicken breasts, butterflied so you have 6-8 thinner pieces
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6-8 tbsp unsalted butter, divided
- 6-8 tbsp olive oil
- 1 small shallot, minced
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
A few notes on making this:
- This takes a bit of labor to sauté each batch of chicken, but the bright lemony flavor and sauce are worth it.
- If you’d like, you can serve this on a bed of linguine. Just boil your pasta well the chicken cooks.
Directions:
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
- Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add another 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Repeat with final pieces of chicken, and cover with foil to keep warm.
- Into the pan add the minced shallot and heat for a minute until fragrant.
- Add lemon juice, stock and capers and bring to boil, scraping up brown bits from the pan for extra flavor.
- Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
- Remove chicken to platter.
- Add remaining 2 tablespoons butter to sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley and lemon slices.
