Chicken Piccata
Serves 1
Directions
- 1Prep the chicken by cutting a chicken breast into a couple of cutlets.
- 2Place the chicken cutlets between parchment paper and pound them thin.
- 3Season both sides of the chicken cutlets with kosher salt and fresh crack pepper.
- 4Mince the shallot.
- 5Mince the garlic.
- 6Dredge the seasoned chicken cutlets in flour, ensuring they are well-coated.
- 7Heat olive oil in a pan over medium heat.
- 8Add a couple of knobs of butter to the pan and let it melt.
- 9Place the floured chicken cutlets into the pan and cook until golden brown and crispy on both sides.
- 10Once cooked, set the chicken cutlets aside.
- 11Add a little more olive oil to the same pan.
- 12Add the minced shallots and garlic to the pan.
- 13Add one small piece of butter to the pan and move it around, allowing the shallots and garlic to soften and caramelize.
- 14Deglaze the pan with white wine (a Chardonnay is suggested).
- 15Burn off the alcohol from the wine.
- 16Add a spoonful of capers and a spoonful of caper brine to the pan and swirl.
- 17Add butter to the sauce to create an emulsion and thicken it, swirling until combined.
- 18Squeeze in fresh lemon juice and continue to swirl the sauce.
- 19Season the sauce with salt and pepper.
- 20Add fresh parsley to the sauce.
- 21Return the chicken cutlets to the pan and let them get well-coated and simmer in the sauce for a second.
- 22Serve the chicken cutlets with the sauce on top.
Ingredients
- 1 Chicken breast
- Kosher salt
- Fresh cracked pepper
- Flour
- Olive oil
- knobs Butter
- 1 Shallot
- Garlic
- White wine
- 1 spoonful Capers
- 1 spoonful Caper brine
- Lemon juice
- Fresh parsley
Equipment
PanCutting boardKnifeParchment paperMeat tenderizerTongsSpatula
Tips
- Ensure both sides of the chicken cutlets are seasoned well.
- When making the sauce, don't let the shallots and garlic burn; soften them up and caramelize a little.
- Swirl in the butter to create an emulsion and thicken the sauce.
- Adding acid from fresh lemon juice helps bring the sauce together.
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