Chicken Piccata
- Womenscorner Desk
- October 20, 2020
Ingredients :
- 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
- 2 ½ tsp Salt, divided
- ½ tsp Pepper
- 1 cup Flour for dredging
- 10 tbsp Butter, cut into pieces, divided
- 4 tbsp Olive oil, divided
- 1 Shallot, minced
- 1 tbsp Garlic, minced
- 1 1/2 cups Chicken stock
- 1 Lemon juiced (1 tbsp)
- 2 tsp Lemon zest
- 2 tbsp Capers, drained
- Parsley, chopped, for garnish (optional)
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Method : Season the chicken with 2 teaspoons salt and pepper on each side . Place the flour on a plate. Dredge the chicken within the flour and shake off any excess. Discard the flour when finished dredging. Heat 3 tablespoons butter and a couple of tablespoons oil during a large skillet set over medium-high until the butter has melted. Working in batches, taking care to not crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate once they finish cooking.
Add 3 more tablespoons of butter and a couple of more tablespoons of vegetable oil and finish cooking the 2nd batch of chicken. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer. Add the stock and simmer until reduced by half, about 4-5 minutes. Reduce heat to low, then stir within the remaining 4 tablespoons butter, capers, juice , and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using. Serve the chicken with the piccata sauce poured over the highest of the pan-fried chicken, alongside your favorite pasta or salad.
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