Greetings! Recently, my dear friend and local chef, Reto Biaggi, produced a video for my daughter’s school demonstrating how to make chicken piccata, a delicious and easy dish that can be readily made any weeknight, as well as prepared on the weekend for easy entertaining! Chicken piccata is light, refreshing, and can be made in minutes! In order to have the most success with this dish, there are 2 pearls to make this dish so easy to prepare: (1) buy a nonstick pan, which allows you to use a minimal amount of olive oil, while attaining the beautiful browning and not overcooking the chicken……you can buy one at cooking.com,Williams-Sonoma&Amazon; (2) buy a digital thermometer, and all three websites carry them for as low as $10 (Amazon) to $20 (WIlliams-Sonoma)……I am an OXO girl myself, and their digital thermometer is great! Serve this chicken piccata entrée with any side dish…roasted potatoes, rice, pasta…and you have a homerun! I also like a nice, simple salad or a steamed vegetable, such as broccoli, to accompany this…you are ready to entertain…isn’t this easy? While the directions are listed below, please also watch the video immediately below featuring Chef Reto Biaggi……coming soon……cheers!
Chicken Piccata – serves 4 as an entrée
1 shallot, minced
4 chicken breasts
freasly ground black pepper
2 Tablespoons olive oil
2 cloves garlic, pressed
1 cup chicken stock
2 Tablespoons capers, drained
3 Tablespoons butter, softened
2 Tablespoons minced fresh parsley
1. Cut one lemon in thin, half-circle slices……try to get about 16 half-circle slices, if possible. Slice the other lemon in half ready to be juiced (squeezed).
2. Mince shallot & set aside in a small bowl.
3. Slice the chicken cutlets in half horizontally. Season with salt and pepper just before sautéing…….if you season with salt too soon before you cook the chicken, the cutlets will be dry and tasteless because the salt will draw out the juices and dry out the raw chicken.
4. Heat about a tablespoon of olive oil in a non-stick skillet over medium-high heat, place as many cutlets as you can place in the pan without the cutlets touching, and sauté until the chicken can be turned without any trouble…3-4 minutes…they will be perfectly browned if you do not touch too much! Work in batches if necessary. How do we know if the chicken is done? Use your digital thermometer and insert horizontally into the cutlets after the cutlet appears browned on the second side…about 3-4 minutes…when the temperature reaches 165°, the chicken is sufficiently cooked and should be nice and juicy when served. Remove and reserve on plate, cover with another plate to keep the cutlets warm.
5. Add shallot to skillet. Saute 30 seconds. Add lemon slices, garlic, stock, and any juices that have released from the cooked chicken. Increase heat to high. Simmer until the liquid reduces by half. Add lemon juice and capers. Simmer 1 minute. Remove pan from heat before adding the butter……swirl the pan gently while the butter melts. Spoon the sauce over the chicken. Drizzle with parsley…….enjoy!
*”easy” pearl……juicing, or squeezing the lemons” can easily be achieved by either holding the lemon, cut side up, and simply squeezing the lemon over the pan……or, using a fine-mesh sieve……either way, you prevent the seeds from going into your sauce!