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