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Tuesday, April 17, 2012

Chew on This | Chicken Piccata

I don't know why I don't make Chicken Piccata more often. I guess, for whatever reason, I've always felt like it was too involved. Too time consuming. But it's not. I was reminded of this today as I made this dish facing a major time constraint. So, I got organized and went to work. 

Things came together seamlessly and I felt the pressure of my encroaching schedule dissolve as the sauce simmered. Until the phone rang. It was The Boy's school nurse on the phone talking ear pain and fever. Monkey wrench! I quickly picked up The Boy, was able to get him into the doctor and we were home before The Sprite got off the bus. Whew! 

Things settled, bellies began to rumble. So, what about dinner? Well my friends, dinner was done. Done and delicious. I quickly re-warmed the sauce and chicken together in a pan and we happily ate! 

Time constraints be gone! This Chicken Piccata will fit your schedule, for sure!


Here's the recipe:

Chicken Piccata
(serves 4)
2 boneless, skinless chicken breasts, sliced in half horizontally and pounded to 1/4" thickness
  • salt and ground black pepper
  • 1/2 C flour
  • olive oil
3 T butter
1 medium shallot, minced
  • 1 t garlic, minced
  • 1 C chicken stock
  • 1 T lemon zest
  • 2 T capers
  • 2 T freshly squeezed lemon juice
  • Sliced lemon, for serving
  • Chopped fresh chives
  • 4 thin slices of lemon
Prepare your chicken by slicing each chicken breast in half horizontally, place between 2 sheets of plastic wrap and pound out to 1/4" thickness. Spread flour into a shallow dish and season the flour with your salt and pepper. Dredge your chicken and shake off the excess. Set aside.
In a large sauté pan, heat your olive oil over medium to medium-low heat. Add your chicken and cook for 3 minutes on each side, until browned and no pink remains. Place the browned chicken onto paper towel line plate and cover with foil.
For the sauce, wipe out the sauté pan your used to brown your chicken with a paper towel and, over medium-low heat, melt 1 1/2 T butter and then add the minced shallot. Allow the shallot to soften, about 2 minutes, and then stir in your garlic. Let the garlic sauté for about 30 seconds before adding your chicken stock and lemon zest. Bring to a simmer and allow the liquid to reduce by almost half. Take your pan off the heat and add your remaining 1 1/2 T butter, capers and lemon juice and stir to incorporate. Spoon the sauce over your chicken and sprinkle on your chives and garnish each chicken piece with a lemon slice. Enjoy!

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