Chicken Piccata

Chicken Piccata.  A family staple in our house. The misconception with piccata is that it is hard.  It is NOT.  It really is super easy but turns out a result that makes it appear to be difficult.  I hope my family doesn't see this because then they will know my secret.  I prefer that they think I slave away at this all afternoon.  In fact, from beginning to end it takes me about 30 minutes.  Not bad, right?

I generally serve this with some simple angel hair pasta that I butter and season with salt, pepper and fresh parsley.  However to make this a "shortcut", I have found in a pinch that using something like a Pasta Roni works fabulous.  This was the case this week.  I generally stick with the olive oil and herb flavor or something mild like that to pair well with the piccata.

I simply don't have time to be trimming chicken and pounding it out to the perfect thinness (is that a word?). So I prefer to buy these thin sliced chicken breasts.  But by all means buy regular chicken breasts, butterfly them, pound them out and cut in half if you prefer.  If you do, why do you have so much time, please give me your secret!!!

Season your flour very well with salt and pepper.  Most of it will not  make it on to the chicken so go generous here.

I like to dredge all my chicken and place on a cutting board at once and then cook in batches of two to three pieces at a time.

Make sure you leave it alone to brown.  You really want a nice golden brown color.  Mine could have stood to go another minute or two but see the nice golden crust forming around the edges?

After your liquid has been added, reduce it by half.  The flavors will be super concentrated so make sure you taste it before you add chicken back to pan.  If it's too lemony add a bit more stock. 

If you prefer add some lemons right to the pan, it makes a pretty presentation.  However if your sauce is borderline too lemony, skip this step.

Some fresh parsley really makes the presentation.  If you prefer, skip it here and just add the parsley to the pasta you serve along side.  Personal preference wins here.

Ingredients:

1 package boneless skinless thin cutlets (5-6 pieces)
3 T flour (seasoned with salt and pepper)
1 lemon (juice half and slice the other half for garnish)
3 T capers (more if you really like capers, less if you dont) I love them
2 T olive oil
3 T butter
1/4 C white wine (or skip the wine and use only stock)
1/2 lemon juiced (pop your whole lemon in the micro for 10 seconds to get it nice and juicy) should be about a 1/4 C or so.
1/3 C vegetable stock or chicken stock
2 T parsley (optional)

Recipe:

• Dredge chicken in seasoned flour and set on cutting board (or dish)
• Heat 2 T butter with 2T oil in a large skillet over medium/high heat.  When it gets bubbly add chicken, 2-3 pcs at a time.  Brown each side and then set on a plate and continue browning chicken in batches, set all chicken aside.
• Return skillet to heat, add wine, stock and lemon juice.  Using a rubber spatula, stir, making sure to get those bits off the bottom (they add flavor to the sauce).  Bring up to a boil and cook until reduced by half.
• Add capers, stir.  Taste your sauce, adjust accordingly by adding more stock or lemon juice if needed.  Return chicken to pan.  Cook 2-3 minutes to incorporate all flavors.  Add lemon garnish and/or parsley if desired.  Add 1 T butter and swirl it in to finish the sauce.
• Serve over herbed pasta.