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Category: Main Course
Chicken Piccata - TastyPlanner.com
Chef: Jdubbs23
Piccata is Italian for “sharp” and refers to the bright snappy flavor of this classic one-pan dish. Although there are thousands of ways to execute a “picccata,” this recipe sets out some fair guidelines. Here, braising has less to do with tenderizing and more to do with sauce construction. The simmer stage accomplishes three things: it gently completes the cooking of the chicken, marries the flavors of the aromatics and the capers, and gelatinzes the starch in the flour, thus thickening the liquid so that it clings to the meat. Properly executed, there shouldn’t be much sauce left in the pan.
Recipe Source: Alton Brown
Ingredients
2 Boneless Chicken Breasts
salt
pepper
flour
2 tablespoons canola oil
3 tablespoons butter
1/2 yellow onion, chopped
3 gloves garlic, minced
6 scallions, chopped
1/2 cup sweet vermouth (white wine)
lemon juice
1 tablespoon capers, rinced and crushed
2 tablespoons chopped parsley
1 lemon, sliced thinly
Instructions
1. Place the chicken breasts, one at a time, on a sheet of plastic wrap; fold the wrap over to cover. Using the mallet, pound each breast to a uniform thickness of 1/4 inch. Season the chicken liberally with the salt and pepper, dredge in the flour, shaking off any excess.
2. In a heavy skillet just big enough to hold all the chicken, heat the oil and 2 tablespoons of butter. When the oil and butter stop sizzling, add the chicken and cook, turning once, until just brown on both sides. Remove the chicken to a plate. Pour off any grease from the pan and add the remaining tablespoon of butter.
3. Add the onion to the skillet and saute until translucent. Add the garlic and the scallions and saute 1 more minute. Sprinkle 1 teaspoon of the flour over the vegetables and toss to combine.
4. Deglaze the pan with vermouth and lemon juice. Add the capers and toss to combine. Return the chicken to the pan, cover, and reduce heat to low, simmering until chicken is cooked through, about 4 minutes. Correct the seasoning with salt and pepper if necessary, and serve on warm platter garnished with the parsley and lemon slices.
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