It’s spring and the weather is sunny one day and stormy the next. This is the last time before summer hits that we will feel comfortable heating up the kitchen and making an Italian meal.
Being that it is Easter this weekend I will focus on Chicken Piccata – the second Italian Chicken out of four that I have challenged myself to make. I had never made this dish but the ingredients are just what we imagine spring to be, light and sunny. So if you are sick of ham or lamb and are looking for something EASY to make, try this dish.
What makes chicken piccata is the sauce. Lemon and capers; the tart and the salty. After my inaugural try, I was amazed at how easy it was to pull the dish together.
This recipe came from The New Best Recipe (2004), the cookbook is from the editors of Cook’s Illustrated home of America’s Test Kitchen. I searched the internet to check out other versions of Chicken Piccata. Some chefs breaded the breast cutlets but I thought it looked too heavy for a light lemony sauce.
If you read my last entry on Chicken Marsala, you will see that this recipe starts out similarly.
You start with 4 chicken breasts. I am now in love with boneless chicken thighs because they are cheap and remain moist even after cooking. You could substitute the chicken breasts for thighs and get smaller portions.
4 chicken boneless breasts, 1 cup of flour and 2 TBSP vegetable oil.
Floured chicken breasts
Heat the oil in the skillet medium-high heat. When the oil is shimmering place the floured cutlets in cooking until golden brown, about 3 minutes each side.
Chicken breasts golden brown
Transfer the chicken to a heated plate in a 200 degree warm oven while you make the sauce.
The ingredients for the sauce are: 1 lemon, 1 TBSP oil, 1 minced shallot, 2 TBSP capers, 1 Cup chicken broth, 4 TBSP butter and optional ingredient 2 slices of pancetta sliced into thin strips.
Now in the pictures you can see my chopper/mincer. I only use this for nuts,onions or in this case, shallots, when I need them uniform and finely chopped. This is a light sauce so no one wants a chunky onion to bite into.
The recipe advises to cut the lemon pole to pole (that was a first for me to see it described that way), into 6-8 slices which I did in the picture above. The lemon slices go into the sauce and the other half of the lemon is juiced to add later. Mince the shallots and add to hot skillet with 1 TBSP oil then add the pancetta. Next time I make this recipe I’m going to cook the pancetta first and get it a little crispier and then add the shallots. The shallots become translucent very quickly.
Add the lemon slices and chicken broth and bring to a simmer for 4 minutes to reduce the liquid. Then add the remainder of the lemon juice and the capers, again simmering until the liquid becomes reduced, about 2 more minutes. Remove the pan from the burner and add the 4 TBSP of butter and swirl to melt. Place the chicken cutlet on serving plate and spoon the sauce atop as below.
Voila! Chicken Piccata.
I might just bring this to an Easter Brunch this Sunday. I will probably serve it on a bed a spaghetti with asparagus on the side. The spaghetti could be tossed with olive oil and parmesan cheese or maybe a basil pesto before placing the chicken atop. Happy Spring and Happy Easter!