Sunday, August 16, 2009

Chicken Piccata

The first day of school is tomorrow!! I can't believe it's here already, but I am kind of excited to get started after a whole week of just meetings. Bring on the kids! Going to bed early tonight, but wanted to share a yummy dinner.
This is a good light recipe perfect for summertime weather. It comes from Cook's Illustrated The New Best Recipe book.
Chicken Piccata

Serves 4


2 large lemons (I would only use one unless you like a very pronounced lemon flavor)
6 boneless skinless chicken breasts, pounded thin
salt and pepper
1/2 cup AP flour
4 T vegetable or olive oil (I only used 2)
1 small garlic clove, minced (or use 1 shallot)
1 cup low sodium chicken broth
2 T capers, rinsed (didn't use)
3 T unsalted butter, softened (I only used 2)
2 T minced fresh parsley leaves (I used dried, about 1 1/2 t)

1.Adjust oven rack to lower middle position, set a large heatproof serving or dinner plate on the rack, and heat oven to 200 degrees.

2. Halve one lemon pole to pole. Trim the ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice the remaining half and whole lemon to obtain 1/4 cup juice; reserve. (next time, I would only use one lemon--so I would follow these instructions but omit that second whole lemon juicing)

3. Pat chicken breasts dry with paper towel. Sprinkle both sides of the chicken pieces with salt and pepper. Measure the flour into a shallow baking dish or pie plate. Coat cutlets with flour and shake off excess.

4. Heat the oil in a heavy bottomed skillet over medium high heat until shimmering. (If you need to do them in two batches, only heat half of the oil in the first batch). Place half of the chicken in the skillet (if all fits, go for it!). Saute until lightly browned, 2 to 2 1/2 minutes per side. Remove the pan from heat and transfer cutlets to the oven. Add the remaining oil and repeat process with remaining cutlets.

5. Add the shallot (or garlic) to the now-empty skillet and return the skillet to medium heat. Saute until fragrant, about 30 seconds for a shallot or 10 for garlic. Add the broth and lemon slices, increase the heat to high, and scrape the pan to loosen browned bits. Simmer until the liquid reduces to 1/3 cup, about 4 minutes. Add the reserved lemon juice and capers and simmer until the sauce reduces again to 1/3 cup, about one minute. Remove from heat and swirl in the butter until it melts and thickens the sauce. Stir in parsley and season with salt and pepper to taste. Spoon the sauce over the chicken and serve immediately.