Chicken Piccata


I am looking at the food pins on Pinterest and it is uncommon to find a top rated PIN veal recipe. Veal is either too expensive or is taboo to use in the more modern cooking. I  lean towards the too expensive explanation. I will follow the trend and show you my Chicken Piccata recipe but you can use the same exact technique and substitute veal for the chicken.

Chicken piccata is a savory dish with a garlic, lemon ,caper and butter based sauce. It is smooth; easy chewing, comfort food that can certainly impress your table guests. Several of the restaurants that I worked in the past made both the veal and chicken version of this dish. Please experiment with both meats and choose which you enjoy more.  I find chicken to be more melt in your mouth as the meat texture is less chewy but I just love the mild taste of veal.

Let’s make a nice Chicken Piccata.

4  skinless, boneless chicken breast halves (pounded to 1/4 inch thick)

2 ea (1/4 cup) of all-purpose flour (dredging flour)
1/2 tsp kosher salt
1/4 tsp  ground black pepper
2 ea (1 1/2 tbsp) butter
2 ea (1 tbsp) olive oil
1/4 cup shallots, finely chopped
4  garlic cloves, minced
1/2 cup chardonnay white wine
2 ea (1/2 cup) chicken stock
2 lemons, juiced
2 ounces capers, drained
1/8 cup flat-leaf parsley, chopped

Salt and pepper (season) the pounded chicken breast

Dredge the pounded chicken breast with one of the portions of flour (shake off excess)

Place 1 tablespoon butter in a large skillet over medium-high heat

Add 1 tablespoon oil to pan

Add floured chicken to pan

Sauté 4 minutes on each side (golden brown)

Remove chicken from pan (set aside)

Add remaining 1 tablespoon oil in pan

Add shallots to pan and  sauté several minutes with stirring until clear

Add garlic continue sautéing  1 minute with stirring

Deglaze with wine

Scrape pan with spatula to loosen browned bits.

Allow wine to evaporate, stirring occasionally.

Add 1/2 cup chicken stock to pan and sprinkle remaining reserved 1 teaspoon flour

Use spatula to stir in flour to make a nice thickening roux

Add remaining chicken broth to pan; bring to a boil.

Cook until reduced by half (about 5 minutes).

Remove from heat

Add with stirring 1 1/2 tablespoons butter,  lemon juice, and capers.

Place 1 chicken cooked breast back in pan for a quick reheat

Place chicken and add a nice spooned amount of the lemon capered sauce on top

Garnish each plated chicken breast with a sprinkle of chopped parsley

This is a great meal to serve with a roasted carrot or parsnip and a fine garlic mashed potato…Ahhhhhh Comfort in your mouth.

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