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Chicken Piccata from Cuisine At Home

piccata 1-10-13 005

Unsolicited in the mail we received a preview issue of Cuisine at Home.  Loving Italian food, and being Italian, Chef Zach wanted to test their version on a classic.  The format you see below will be how we post all Recipes; Chef Zach’s recommendations are added to the original wording in this russet-colored font.

Makes 2 servings; about 30 minutes

2 boneless, skinless chicken breasts, cut in half and pounded into cutlets

Salt and black pepper

All-purpose flour

Nonstick spray – unnecessary

2 tbsp. vegetable oil – try olive oil or clarified butter instead, I chose olive oil

1/4 cup dry white wine – I used Yellowtail 2012 Chardonnay

1 tsp. minced garlic

1/2 cup low-sodium chicken broth

2 tbsp. fresh lemon juice

1 tbsp. drained capers – Goya capers from Spain are excellent

2 tbsp. unsalted butter

Fresh lemon slices – unnecessary

Chopped fresh parsley – purely for garnish, not for flavor; save money and skip it

Season cutlets with salt and pepper, then dredge in flour.  Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.  Nonstick spray is unnecessary because you are already adding 2 tbsp. oil (or clarified butter).  Medium high means not on high, but you definitely don’t want it on just medium (not too hot, not too cold).

Sauté cutlets 2-3 minutes on one side.  You will want to use a grease guard but it won’t catch all the flying oil, so wear kitchen-appropriate clothing.  Flip cutlets over and sauté the other side, covered, 1-2 minutes.  I say don’t cover, just keep with the grease guard.  Transfer cutlets to a warmed platter; pour off fat from the pan.  Instead of a warmed platter, have your oven preheated to 200 degrees and put the cutlets on a cookie sheet or baking dish that has been sitting in the oven so it is already hot; keep cutlets in the oven while working on the sauce.  When pouring off fat, use a grease container like a coffee tin, don’t put it down the sink.

Deglaze pan with wine and add minced garlic.  Deglazing means: caramelized residue is left on the pan from frying the chicken, so use the wine to lift it and help season the sauce.  Cook until garlic is slightly browned and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.

Finish sauce with butter and lemon slices.  Do not add the lemon slices!  There is already enough lemon juice, this is one way to make it less bitter and sour.  I used the slices, and it turned out very tart.  Once butter melts, pour sauce over cutlets.  Make sure the butter is melted but also combined with the sauce, so shake the pan to agitate and stir.

Garnish with chopped fresh parsley and serve immediately.  Parsley not needed.  I plated the chicken over mashed potatoes and, except for the strong lemon flavor, it was a good dinner.  It is chicken piccata so lemon is key, but you don’t want it to be overly bitter.

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Posted on January 11, 2013, in Recipes and tagged , , , . Bookmark the permalink. 1 Comment.

  1. I love this recipe. It is quick and easy, but still delicious enough for company. They will think you slaved in the kitchen all afternoon. I disagree with you when you state that the lemon slices are not needed. I do not find that the sauce is too tart, and I love eating the cooked lemons. For me they are scrumptious.

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