Welcome to a delightful experience of taste and simplicity with a dish that hails from the heart of Italian cuisine. Today, we're crafting the Classic Chicken Piccata, a perfect dinner that is as beautiful to present as it is delicious to taste. This dish is all about the harmony of flavors with the tanginess of lemon, the caper's unique briny pop, and the golden sear of a perfectly cooked chicken.
Ingredients:
- 1.5 pounds boneless, skinless organic chicken breast
- 1/3 cup all-purpose flour
- 1 teaspoon granulated garlic
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 large shallot, minced
- 2 lemons, juiced (without the pith) and peels reserved for garnish
- 1 to 1.5 tablespoons capers, rinsed
- 6 tablespoons unsalted butter, kept cold
- Fresh parsley, chopped for garnish
- 3 tablespoons olive oil (plus more if needed for second batch)
- 1/4 cup homemade or quality store-bought chicken stock
- 2 tablespoons olive oil (if needed for second batch)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Equipment:
- Heavy-duty paper towels
- Whisk
- Cutting board
- Sharp knife
- Large sauté pan
- Spatula
- Plate
Instructions:
1. Slice each chicken breast horizontally to create two thinner cutlets. Pat dry thoroughly with heavy-duty paper towels.
2. Combine the all-purpose flour, granulated garlic, a pinch of kosher salt, and a pinch of freshly cracked black pepper in a shallow dish. Give it a whisk to mix well. This will be your dredging flour.
3. Season the chicken cutlets lightly with kosher salt and black pepper on both sides. Dredge the seasoned chicken in the flour mixture, ensuring a thin, even coating to avoid clumps.
4. Preheat your large sauté pan over medium heat. Add in the three tablespoons of olive oil. Once the oil shimmers, signaling it's hot enough, add half the chicken cutlets.
5. Cook the chicken for two minutes on one side without moving them to achieve a nice sear. Then flip, cooking for another one to one and a half minutes until lightly golden. Don’t fully cook the chicken at this point; just par-cook it. Remove chicken and set aside on a plate. Repeat with the remaining chicken, adding more olive oil if needed.
6. If needed, add two more tablespoons of oil to the pan. Toss in minced shallots and sauté until fragrant, about 30 seconds.
7. Deglaze the pan with the chicken stock and 1/4 cup lemon juice. Let the mixture reduce by half, which will happen quickly. Then add the capers and lemon peel.
8. Return the chicken to the pan, including any juices that have accumulated on the plate. Cook for approximately 2 minutes, just long enough to finish cooking the chicken without overcooking it.
9. Transfer the chicken to a serving platter but leave the sauce simmering in the pan.
10. Reduce the heat to low and whisk in the cold butter, one piece at a time, to create a smooth, velvety emulsion. Avoid overheating as this will cause the sauce to separate. Swirl the pan and use a spatula to keep the sauce moving.
11. Once the butter is fully incorporated and the sauce is smooth, stir in the chopped parsley for a pop of freshness.
12. Pour the luscious sauce over the plated chicken cutlets and serve immediately.
13. Pair your delightful Chicken Piccata with steamed vegetables, a simple salad, or maybe some crusty bread to soak up the delicious sauce. It's a meal that's sure to impress with its vibrant flavors and elegance.
Cooking Tips:
- Keep ingredients ready; this dish comes together quickly.
- Ensure the chicken is thoroughly dried to achieve the perfect sear.
- Control your pan heat to prevent butter in the sauce from breaking.
This recipe is by COOKING WITH SHEREEN.
To explore more delicious recipes and cooking techniques, visit her YouTube channel at https://www.youtube.com/@CookingwithShereen.
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