Chicken

Chicken Piccata

Chicken Piccata is a wonderful Italian dish of tender chicken cutlets served in a wine and lemon sauce with capers

It is a fair simple and rustic dish which is why it’s a house favorite here

The butter enriched sauce is decadent while the capers add brininess

We are starting off with roughly 3 pounds of boneless skinless chicken breasts which I’m going to fillet into cutlets (you can have your butcher do this)

I’m also going to pound the cutlets out with a meat tenderizer (I cover the chicken with cling wrap to keep meat and juices from flying around the kitchen)

Flip the chicken and gently pound the other side

Next we are going to season 1 cup of flour with 1 teaspoon each of kosher salt and ground black pepper

I use a large sheet pan as a work station

Mix the salt and pepper in with the flour, then dredge the chicken in the flour and shake off any excess

Only dredge the amount of cutlets that fit in the frying pan

If you dredge them all up front the flour soaks into the chicken and they won’t be quite as good

Heat 4 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a pan over medium heat

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Add a few pieces of chicken at a time

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Cook for 3-4 minutes per side, turning occasionally to evenly brown them

You will know they’re done when a knife tip easily pierces through them

Remove to a rack to drain

Sprinkle each cutlet with a bit of kosher salt

Now lets work on the sauce

We are going to use 1 /4 cups of rinsed capers, the zest of 1 lemon, 1/4 cup of lemon juice (also about 1 lemons worth), 1 cup of dry white wine (like a Chardonnay), 1/2 cup of chicken stock and 4 tablespoons of butter

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Add the zest and capers to the pan

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Cook for 2 minutes while scraping up the browned bits from the bottom of the pan

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Add in the white wine and bring to a boil

Simmer for 6 minutes to cook off the alcohol

Then add in the chicken stock and lemon juice, return to a boil and simmer for 2-3 minutes more

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Add in your butter and allow to melt

Stir the sauce up to incorporate

Add the chicken back in and coat with the sauce

Bring to a simmer and cook 5-6 minutes to allow the flavors to meld

Top with some crushed red pepper flakes and fresh chopped parsley

Serve with crusty bread, pasta or rice!

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Enjoy!!!

Simply Sundays! ~ Chicken Piccata

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

3 pounds of chicken cutlets (pounded out)

1 cup of flour

1 teaspoon each of kosher salt and ground black pepper

4 tablespoons of butter

2 tablespoons of extra virgin olive oil

1/4 cup of capers (rinsed)

1 lemon (zested and juiced)

1 cup of dry white wine

1/2 cup of chicken stock

4 tablespoons of butter

Fresh chopped parsley and crushed red pepper flakes

Directions

Fillet 3 pounds of boneless skinless chicken breasts into cutlets (you can have your butcher do this).  Pound the cutlets out with a meat tenderizer (I cover the chicken with cling wrap to keep meat and juices from flying around the kitchen).  Flip the chicken and gently pound the other side

Season 1 cup of flour with 1 teaspoon each of kosher salt and ground black pepper.  Mix the salt and pepper in with the flour, then dredge the chicken in the flour and shake off any excess.  Only dredge the amount of cutlets that fit in the frying pan at a time

Heat 4 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a pan over medium heat.  Add a few pieces of chicken at a time. Cook for 3-4 minutes per side, turning occasionally to evenly brown them.  You will know they’re done when a knife tip easily pierces through them.  Remove to a rack to drain.  Sprinkle each cutlet with a bit of kosher salt

Add the zest of 1 lemon and 1/4 cup of rinsed capers to the pan.  Cook for 2 minutes while scraping up the browned bits from the bottom of the pan.  Add in the white wine and bring to a boil.  Simmer for 6 minutes to cook off the alcohol.  Then add in the chicken stock and lemon juice, return to a boil and simmer for 2-3 minutes more

Add in your butter and allow to melt.  Stir the sauce up to incorporate.  Add the chicken back in and coat with the sauce.  Bring to a simmer and cook 5-6 minutes to allow the flavors to meld.  Top with some crushed red pepper flakes and fresh chopped parsley and serve

Tools used in this recipe

Lodge Cast Iron Pan
OXO Meat Tenderizer
Lemon – Lime Zester
Lemon Squeezer

© Simply Sundays 2016
All rights reserved

 

5 comments on “Chicken Piccata

  1. I made this for the eight girls in my book club. Served it with basmati rice. It was delicious. We all loved it. So simple, even for a small crowd. Thank you.

  2. This looks incredible!!! 🍋

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