Chicken Piccata

 

Day 97: “Here In America’s Test Kitchen

April 7, 2011

Chicken Piccata is a lemony caper flavored sauce made with chicken cutlets or flattened chicken breasts. Simple sauce and full of flavors. Chicken Piccata does not need to be hard to make. You can easily make this a weeknight meal or save it for company as it will impress your guests and they will think that you spent hours in the kitchen making this special dish.

If you are a foodie, then the pages between “Here in America’s Test Kitchen” cookbook is your cup of tea. They take each recipe and carefully reconstruct it making it the most successful recipe of its kind. Home cooks can make them at home, but food geeks will love the labor and attention that went into each one. The cookbook just doesn’t talk about food, but goes into kitchen equipment as well. Looking for the best meat pounder on the market, they have you covered. Even if you are a beginner in the kitchen, this cookbook will give you the confidence to get great meals on the table, like Stuffed Bell Peppers with Spiced Lamb, Currants, and Feta Cheese…..skip the pepper part for me….the rest sound divine. Have a hankering for cucumber salad….they have three variations of the salad. I love the many chapters in the cookbook, such as Cookie jar Favorites, Weekend Brunch or Thanksgiving from the grill. This is a great starter cookbook plus a great cookbook for the gourmet cook out there.

The Ruling: Everyone ate it. Well….some did pick off the capers, but they ate the chicken without barbecue sauce, so that means it was a success. If you hate the idea of pounding chicken and having chicken juices going everywhere, try putting each breast in a ziplock bag and leave it open a tish and take out your aggression. We would suggest to double the sauce as when all was said and done, there just was not enough left and we wanted more.

Chicken Piccata, page 104

Ingredients:

  • 2 large lemons
  • 6 boneless, skinless chicken breast s (5 to 6 ounces each), tenderloins removed and reserved for another use, fat trimmed
  • Salt and black pepper
  • 1/2 cup unbleached all-purpose flour
  • 4 tablespoons vegetable oil
  • 1 small shallot, minced (about 2 tablespoons), or 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoons)
  • 1 cup canned low-sodium chicken broth
  • 2 tablespoons drained small capers
  • 3 tablespoons cold unsalted butter
  • 2 tablespoons minced fresh parsley leaves

Directions:

  1. Adjust oven rack to lower-middle position, set large heat-proof plate on rack, and heat oven to 200 degrees.
  2. Halve one lemon pole to pole. Trim ends from one half and cut it crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice; reserve.
  3. Use meat pounder, rubber mallet, or rolling-pin to pound chicken breasts to even 1/2 inch thickness. Sprinkle both sides of cutlets generously with salt and pepper . Measure flour into shallow baking dish or pie plate. Working with one cutlet at a time, coat with flour and shake to remove excess.
  4. Heat 2 tablespoons oil in heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Lay three chicken cutlets in skillet. Saute cutlets until lightly browned on first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to now empty skillet and heat until shimmering. Add remaining chicken cutlets and repeat.
  5. Add shallot or garlic to now-empty skillet and return skillet to medium heat. Saute until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape pan bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce. Stir in parsley and season with salt and pepper to taste. Spoon sauce over chicken and serve immediately.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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1 Comment

Filed under Main Dishes, Sunday Suppers

One response to “Chicken Piccata

  1. Pingback: Week In Review: April 2, 2011 | 365clevercookbooks

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