September 29, 2008

Chicken Piccata

One of my favorite quick meals is Chicken Piccatta. This simple yet flavorful dish can easily be prepared in under 20 minutes.

Traditional Piccatta is made by browning lightly floured chicken cutlets or scaloppini. The chicken is served with a sauce made from butter, lemon juice, capers and either chicken broth or wine. Simple, easy, delicious.

The first time I enjoyed this dish, the sauce also contained shallots. I was immediately hooked. They have now become a standard part of my dish, but you can feel free to omit them if you wish. If you do not have shallots on hand, simply substitute finely diced onion.

Chicken Piccata

2 chicken breasts, butterflied in half and then pounded thin
salt & pepper

1/2 c. flour
2 Tbs. olive oil

2 Tbs. butter
1/4 c. shallots or onions, finely diced
the juice of 1 lemon
1/4 c. capers, drained

1/2 c. chicken stock or white wine

Season the chicken with salt & pepper. Dredge the cutlets in the flour until lightly coated.

Meanwhile, heat a pan over medium heat. Add 1 Tbs. each of the butter and olive oil. Once the butter has melted, place two of the cutlets in the pan and cook about 3 minutes.

Once the chicken is golden brown, flip and cook an additional 3 minutes on the other side.

Remove the chicken from the pan and set aside. Place another Tbs. of butter and olive oil in the pan and repeat with the remaining chicken.

Once all the chicken is cooked and set aside, add the shallots. Allow the shallots to cook until they are translucent.

Add the lemon juice and capers. Stir, scraping all of the yummy bits off the bottom of the pan.

Add the chicken stock or wine and the remaining Tbs. of butter. Allow the sauce to simmer until it is slightly thickened.

Pour the sauce over the chicken to serve.

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