Posted by Tim Vidra / Monday, April 22, 2013
Classic Chicken Piccata Recipe
Chicken piccata the classic American take on the Italian version of veal piccata. Both dishes start with thin cutlets of meat. If using chicken breasts, you will want to butterfly the breast, cutting it in half. You can pound with a mallet to thin them down further or you can maintain the thicker pieces, knowing the chicken will take longer to cook.
- 4 boneless chicken breasts, cut in half seasoned with salt
- 1 cup flour, seasoned with pepper
- 6T butter (divided)
- 3/4 cup chicken stock
- 1/4 cup white wine
- Juice of 1 lemon
- 1/4 cup capers, drained
- Fresh parsley, chopped
Dredge your chicken pieces in the flour to coat, shaking off any excess. Melt 4 tablespoons of butter in a pan and cook the chicken in batches 3-4 minutes per side. Once cutlets are laid in the pan, do not move them until you are ready to flip them — this will allow for a nice brown crust. Set the cutlets on a cookie sheet and place in a warm oven to keep heated during next steps.
While the pan is hot, add the stock and while it steams, scrape the bits up in the pan with a spoon:
Add lemon juice, capers and wine to the pan, then return to the stove, allowing to simmer for 8-10 minutes, stirring occasionally.
Add the remaining 2 tablespoons of butter to the pan and stir. This will thicken the sauce and create a rich deep colored gravy.
Pour the sauce directly on the warm chicken cutlets, sprinkle with fresh parsley, and serve immediately.
The lemon and capers really make this dish the classic that it is and with the cooler temperatures of late (here in RVA), this was a warm and comforting meal to enjoy. This reciple will easily make a meal for 4, or double it and enjoy with friends.
E.A.T. local E.A.T. well