How to Cook Chicken Piccata
Serves: 4
Ingredients needed to make chicken piccata:
- 4 skinless, boneless chicken breast, 4 oz each,
- ½ cup all purpose flour
- 1 cup chicken broth
- ½ cup dry sherry
- 2 garlic cloves, peeled and crushed
- 1 large sweet onion, peeled and chopped
- 2 lemons
- 2 tbsp fresh Italian parsley, finely chopped
- 2 capers
- 2 tbsp butter
- 2 tbsp olive oil
- Kosher salt to taste
Cooking instructions for chicken piccata:
- Cut one lemon into 4 thin slices and set aside; squeeze juice out of the other lemon and reserve it for future use.
- Spread a plastic wrap across your kitchen’s working counter and lay the chicken breasts on it.
- Cover the meat with another plastic wrap and then flatten the fillets out into ¼’’ thick pieces by beating them with a meat mallet or rolling pin.
- Add a dash of salt to the flour and combine them well together.
- Drizzle olive oil in a heavy bottomed saucepan over moderately high heat and heat it for half a minute or so.
- Toss in the onions, followed immediately by garlic, and saute them for about 3 minutes or until the former turns lucid.
- Transfer the sauteed onion-garlic mixture to a bowl and set aside.
- Add a large splodge of butter to the pan and melt until it becoms foamy.
- Dust flour on either side of each flattened chicken breast fillets and shake off any extra flour.
- Place the breasts, one at a time on the buttered hot pan and cook for a couple of minutes or until it browns evenly.
- Flip it over and brown the other side similarly; transfer it to a plate and lay a sheet of aluminium foil on top.
- To make the sauce, heat the chicken broth in the pan and add a splash of lemon juice as well as sherry to it. You can also use any dry white wine instead of sherry.
- Stir in the capers and scrap off the bits sticking to the base of the pan.
- Return the sauteed mixture to the simmering sauce and continue to heat it briefly. You can also add an extra lashing of oil if required.
- Place the chicken into the pan and spoon some of the sauce over them.
- Bring the sauce to a boil and then reduce it to a simmer.
- Continue to cook it for about 3-4 minutes or until its volume reduces to about 1/3 the original one.
- Stir in the chopped parsley and turn off the heat.
- Remove the chicken breasts with a pair of tongs and place them on serving plates.
- Season with a dash of kosher salt and add some more lemon juice to it.
- Spoon the sauce over it generously and arrange a lemon slice on top of each breast.
- Serve right away!
Image credit: Wikimedia Commons
