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Chicken Piccata

Serves 1
facebook.com

Chicken Piccata

facebook.com
Serves 1

Directions

  1. 1Prep the chicken breast by cutting it into two cutlets, covering them with parchment paper, and pounding them thin.
  2. 2Season both sides of the chicken cutlets with kosher salt and fresh cracked pepper.
  3. 3Mince one small shallot and set aside.
  4. 4Mince some garlic and set aside.
  5. 5Coat the seasoned chicken cutlets in flour.
  6. 6Warm a pan with a little olive oil and a couple knobs of butter, then melt the butter.
  7. 7Place the floured chicken cutlets into the warm pan and cook until nice and golden brown on both sides.
  8. 8Once cooked, remove the chicken cutlets from the pan and set them aside.
  9. 9Add a little more olive oil to the pan (still on medium heat), then add the minced shallots, garlic, and a small piece of butter.
  10. 10Sauté the shallots and garlic until softened and slightly caramelized.
  11. 11Deglaze the pan with white wine (Chardonnay) and burn off the alcohol.
  12. 12Add a spoonful of capers and a spoonful of caper brine, then swirl them in.
  13. 13Add butter to the pan to create an emulsion and thicken the sauce, swirling it in.
  14. 14Squeeze in some fresh lemon juice, then swirl the butter some more. Repeat with more lemon juice and swirling butter to bring the sauce together.
  15. 15Season the sauce with salt and pepper and a little fresh parsley.
  16. 16Return the cooked chicken cutlets to the pan and let them simmer in the sauce for a moment to get well coated.
  17. 17Serve the chicken piccata with the sauce on top.

Ingredients

  • 1 chicken breast
  • kosher salt
  • fresh cracked pepper
  • 1 shallot, minced
  • garlic, minced
  • flour
  • olive oil
  • 2 knobs butter
  • white wine (Chardonnay)
  • 1 spoonful capers
  • 1 spoonful caper brine
  • fresh lemon juice
  • fresh parsley

Equipment

parchment paperpanbowl

Tips

  • Pound chicken thin for quick cooking.
  • Deglaze the pan with white wine to burn off alcohol.
  • Add butter and lemon juice alternately to create an emulsion and thicken the sauce.

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