Wednesday, October 31, 2012

Chicken Piccata

Whomever said if you have lemons make lemonade obviously never had a Piccata dish.

Yeah, I know the classic used to be Veal Piccata, but where in the heck do you honestly find Veal in the 21st century. You would probably be clubbed to death by animal rights activists for even inquiring about it.....

So we move on to Chicken Piccata. Much more acceptable, even though I don't even want to go into how they are processed...yecch, don't even get me started.

Anyhoo, this happens to not only be my favorite dish, it is supremely elegant, sufficiently cheap, ridiculously easy and it's DAMN DELICIOUS!!

So take the Lemons and make 

  Chicken Piccata
  • 4 chicken cutlets, pounded thinly
  • 1/2 cup of flour
  • salt and pepper
  • 2 Tbsp Extra Virgin Olive oil
  • 2 tbsp Butter
  • 1/4 cup dry, white wine
  • 1 tsp garlic, minced
  • 1/2 cup chicken broth
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp capers, drained
  • 2 Tbsp unsalted butter
  • Fresh lemon slices
  • chopped fresh parsley, optional garnish
Season cutlets with salt and pepper, then dust them with flour. In a skillet add 2 tablespoons of oil and butter, and heat over medium-high. Saute cutlets 2 to 3 minutes on one side. Flip cutlets over and saute the other side for 1 to 2 minutes with the pan covered. (Use a plate to cover and this will warm your plate.) Transfer cutlets to a warm plate.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 2-3 minutes. Transfer cutlets to a warm plate.
Finish sauce with butter and lemon slices. Once the butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve.