Cooking Classics
The Technique
Chicken Piccata
Chicken Piccata is traditionally prepared by sautéing thinly sliced chicken then finishing with a reduction sauce consisting most commonly of white wine, lemon juice & capers. The chicken is dredged in a bit of flour then browned however I’ve added some cornmeal for extra crunch. It’s an incredibly fast dinner that is cooked on the stovetop. Learn how to make a lovely meal that may be served to family any night of the week or reserve it when entertaining friends is in order.
Classic Chicken Piccata
makes 4 servings
2 {12-ounce} boneless, skinless chicken breasts {about 1 1/2 lbs}
1/4 cup all purpose flour
2 Tbsp plain yellow cornmeal
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil
1/2 cup chicken broth
1/4 cup white wine
2 Tbsp fresh lemon juice
2 Tbsp butter
2 Tbsp capers, rinsed
1 Tbsp chopped fresh parsley
Optional: Hot cooked vermicelli noodles
Slice each chicken breast in half horizontally to create 4 {1/2-inch} thick pieces. Place the chicken between plastic wrap & pound to a 1/4-inch thickness using a meat mallet. Combine the flour, the cornmeal, the salt & the pepper on a plate.
Preheat the oven to 200 degrees. Heat the oil over Medium-High in a 13-inch skillet. Dredge the chicken in the flour mixture then place them in the hot oil & cook 4 minutes per side or until the chicken registers 165 degrees using a thermometer. Remove them from the skillet & place on a wire rack over a half sheet pan. Keep warm in the oven.
Add the chicken broth, the wine & the lemon juice to the same skillet scraping the browned bits from the bottom of the pan. Bring to a boil & cook until reduced by 2/3, stirring occasionally, about 4 minutes. Turn off the heat. Add the butter & the capers. Stir the mixture until emulsified & thickened. Season with freshly ground pepper. Divide the chicken between 4 shallow bowls or plates. Spoon the caper mixture over the chicken & top with parsley.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Chicken Piccata
The first step to making a collection of stove top Italian classics begins with having the correct equipment in order to complete the task efficiently. Look to The Essential Kitchen Guide For Family Meal Preparation for pointers on how to properly prepare. Simple pasta accompaniments such as vermicelli & an Italian-Style Green Salad with Buttermilk Parmesan-Peppercorn Dressing make these family favorites complete meals.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Two large chicken breasts are all that is needed & they make more than generous servings. Let the weight guide you when purchasing them.
1a
Slice each chicken breast in half horizontally to create 4 {1/2-inch} thick pieces. Place the chicken between plastic wrap & pound to a 1/4-inch thickness using a meat mallet. Combine the flour, the cornmeal, the salt & the pepper on a plate.
No. 2
Preheat the oven to 200 degrees. Heat the oil over Medium-High in a 13-inch skillet. Dredge the chicken in the flour mixture then place them in the hot oil.
No. 3
Cook 4 minutes per side or until the chicken registers 165 degrees using a thermometer. Remove them from the skillet & place on a wire rack over a half sheet pan. Keep warm in the oven.
No. 4
There will be bits of flour & cornmeal that brown during the process in the pan. They will add good flavor to the reduction sauce.
4a
Add the chicken broth, the wine & the lemon juice to the same skillet scraping the browned bits from the bottom of the pan.
4b
Bring to a boil & cook until reduced by 2/3, stirring occasionally, about 4 minutes. Turn off the heat.
No. 5
Add the butter & the capers.
5a
Stir the mixture until emulsified & thickened. Season with freshly ground pepper. Divide the chicken between 4 shallow bowls or plates. Spoon the caper mixture over the chicken & top with parsley.
The Tune
“Mercy, Mercy” Wilson Pickett
httpa://www.youtube.com/watch?v=m3AYOBh0BhI
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