Cooking On A Budget: Chicken Piccata

Monday, September 17, 2012

Chicken Piccata

Yum


Chicken piccata is chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either chicken stock or white wine (or both). It is an economical dinner - one you would be proud to serve your family and friends.
Remember when you are using wine in a recipe, choose one that you would drink. PLEASE do not buy grocery store wines! I happen to make that rookie mistake early on in my cooking sojourn when I left to venture out on my own, only to regret it after I took the first bite.
The wonderful thing about this recipe is that you can replace the chicken with some pounded down pork cutlets or use a thin filet of white fish like flounder. If you want more sauce, go with 3/4 cups of chicken stock and reduce. If you do not need as much sauce stay with the 1/2 cup chicken stock.
  • 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
  • 1/3 cup flour
  • salt and pepper to taste
  • 4 tbsp. olive oil
  • 4 tbsp. butter
  • 1/2 - 3/4 cup chicken stock
  • 1/4 cup white wine
  • 3 tbsp. lemon juice
  • 2 tbsp. caper berries
  • 1 tsp. fresh chopped parsley for garnish
  1. Cut the chicken breast halves horizontally, butter fly them open. If the pieces are still thick after butter flying, pound them with a meat mallet to approximately 1/4-inch thickness.
  2. Next, mix together the flour, with salt and pepper to taste. Dredge them thoroughly in the flour mixture, until well coated.
  3. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Add the chicken pieces to the pan and brown well on each side. Approximately 2-3 minutes per side.
  4. Remove the chicken from the pan and place on a plate. Cover with aluminum foil and keep warm in a 200 degree oven while you prepare the sauce.
  5. Deglaze the pan with the lemon juice and the wine. Cook and stir to get up all of the good bits.
  6. Next, add the chicken broth to the pan. Reduce the sauce by half.
  7. Whisk in the remaining 2 tablespoons of butter.
  8. Plate the chicken and serve with the sauce poured over the chicken and lemon slices and fresh chopped parsley for the garnish.




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