Chicken Piccata

[jeff]

Who doesn't like Chicken Piccata?

This dish serves two.

2 large chicken breast, butterflied and flattened out
4 TBS butter
2 TBS olive oil
2 Lemons worth of juice
Zest of 1 lemon
1/2 cup chicken stock
1/4 cup white wine
2 TBS Capers RINSED
about 1 cup of flour
fresh grated parmesan cheese

NOTE I boned my own chicken, it had small breast, so I used the breast, tenders and some random pieces of chicken. I planed this recipe based on 2 large breast, with the smaller breast I had too much sauce afterwards... with that being said.

Start off by butterflying 2 large chicken breast then flatten them by covering them with plastic wrap and use a hammer, or cooking pan to smack it flat. Or do as I do and use your bare hand.

Once the chicken is flat, lightly dredge the chicken in the flour, making sure to remove any excess flour. set chicken aside. I like to place it in the fridge on the lowest shelf. NEVER put raw meat over anything, always make sure its on the lowest shelf.


Start off by using a micro planer to get the zest from 1 lemon, then roll both lemon on the counter top to loosen them up a bit then cut them in half and juice them over some type of screen filter.

Go ahead and gather the rest of the ingredients needed. Once you have everything set out (see picture) go ahead and heat up a pan with 2 TBS oil and 3 TBS butter. Make sure the pan you use is not a nonstick pan. You want the chicken to leave stuff behind on the pan.

When the fat (butter/oil) is up to heat go ahead 1 of the butterflied chicken beast to the pan. Cook until the chicken has a nice golden color. flip and cook the other side to a nice golden color. (tip, use a cooking screen to help with spatters)
Once the chicken is golden remove from heat and add the other chicken breast, and cook the same way. when it's done take both pieces of chicken breast and set aside.

Add the rest of the butter and CAREFULLY add the lemon and chicken stock, if you're using a gas burner you might want to remove the pan from the heat BEFORE adding the stock/lemon, you could have a flame up if not. go ahead and add the rest of the ingredients, lower the heat and put the chicken breast back into the pan. let this cook until the chicken reaches 165o If over cooked the chicken will get tough so make sure you keep it under 175o

Once the chicken is cooked, go ahead and plate the chicken then crank up the heat on the sauce, reduce the sauce till it's as thick as you like, I like being able to slide a spoon through the sauce and have it leave a line.

http://www.handsonkitchen.com/forum/attachments/poultry/518d1163988192-chicken-piccata-dsc01888.jpg

Pour the sauce over the chicken and grate some fresh parmesan cheese on top of it.

If you don't want as strong of a lemon flavor only add 1 lemon and add 1/4 cup extra chicken stock.

[jeff]

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[jeff]

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[jeff]

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[brian]

yummmmy :) i love chicken piccata.

I'll have to make this some time myself.

Why the rinse on the capers though? reduce some salt?

[jeff]

Originally Posted by brian

yummmmy :) i love chicken piccata.

I'll have to make this some time myself.

Why the rinse on the capers though? reduce some salt?

Yup. the fluid is really salty.