Chicken Piccata
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
Yield: 4 to 6 servings
Ingredients
4 boneless, skinless chicken breast halves
1 large egg
1 cup all-purpose flour
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 shallot, minced
2 lemons, sliced thinly
1 cup low sodiu m chi cken broth
3 tablespoons unsalted butter
1/4 cup capers, drain ed
1/4 cup fresh flat-leaf parsley, minced
1 large egg
1 cup all-purpose flour
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 shallot, minced
2 lemons, sliced thinly
1 cup low sodiu m chi cken broth
3 tablespoons unsalted butter
1/4 cup capers, drain ed
1/4 cup fresh flat-leaf parsley, minced
Procedure
Chicken piccata refers to the method, not the dish. To piccata is to is slice, bread, fry and serve
in a sauce. While it has origins in Italy, chicken piccata is an invention of Italian-Americans.Please thank them.
Cut each chicken breast in half lengthwise. Place a chicken breast half in a plastic storage bag or between 2 sheets of plastic wrap and pound with a meat mallet to an even 1/4" thickness. Repeat process with remaining chicken breasts. If you do not have a meat mallet, a small saucepan works well to flatten chicken.
To a shallow bowl, whisk egg. To a separate bowl whisk together flour, salt, and pepper.
To pan-fry chicken: To a large sauté pan set over medium heat, add 2 tablespoons of oil. Dip chicken breast on both sides into flour, then into egg and back into flour. Cooking in batches, carefully place chicken breasts into hot oil, spacing 1" apart, do not crowd pan. Cook for 3 to 4 minutes on each side, or until chicken is golden brown. Transfer chicken to paper towel-lined plate to drain. Drain used oil out of pan, wipe out pan, and add remaining 2 tablespoons olive oil. Repeat with remaining chicken breasts.
Add shallot and lemon slices to pan and cook until lightly caramelized and fragrant. Add chicken broth and simmer until liquid is reduced by half. Reduce heat to low and stir in butter and capers. Taste and adjust seasoning with salt and pepper.
To serve: Arrange chicken in a shallow serving bowl and pour sauce over it. Sprinkle parsley over chicken and serve immediately.
in a sauce. While it has origins in Italy, chicken piccata is an invention of Italian-Americans.Please thank them.
Cut each chicken breast in half lengthwise. Place a chicken breast half in a plastic storage bag or between 2 sheets of plastic wrap and pound with a meat mallet to an even 1/4" thickness. Repeat process with remaining chicken breasts. If you do not have a meat mallet, a small saucepan works well to flatten chicken.
To a shallow bowl, whisk egg. To a separate bowl whisk together flour, salt, and pepper.
To pan-fry chicken: To a large sauté pan set over medium heat, add 2 tablespoons of oil. Dip chicken breast on both sides into flour, then into egg and back into flour. Cooking in batches, carefully place chicken breasts into hot oil, spacing 1" apart, do not crowd pan. Cook for 3 to 4 minutes on each side, or until chicken is golden brown. Transfer chicken to paper towel-lined plate to drain. Drain used oil out of pan, wipe out pan, and add remaining 2 tablespoons olive oil. Repeat with remaining chicken breasts.
Add shallot and lemon slices to pan and cook until lightly caramelized and fragrant. Add chicken broth and simmer until liquid is reduced by half. Reduce heat to low and stir in butter and capers. Taste and adjust seasoning with salt and pepper.
To serve: Arrange chicken in a shallow serving bowl and pour sauce over it. Sprinkle parsley over chicken and serve immediately.
Chicken Piccata
By Tested and Perfected in the Sur La Table Kitchen
Serves
Yield: 4 to 6 servings
Ingredients
4 boneless, skinless chicken breast halves
1 large egg
1 cup all-purpose flour
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 shallot, minced
2 lemons, sliced thinly
1 cup low sodiu m chi cken broth
3 tablespoons unsalted butter
1/4 cup capers, drain ed
1/4 cup fresh flat-leaf parsley, minced
1 large egg
1 cup all-purpose flour
2 teaspoons fine kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1 shallot, minced
2 lemons, sliced thinly
1 cup low sodiu m chi cken broth
3 tablespoons unsalted butter
1/4 cup capers, drain ed
1/4 cup fresh flat-leaf parsley, minced
Procedure
Chicken piccata refers to the method, not the dish. To piccata is to is slice, bread, fry and serve
in a sauce. While it has origins in Italy, chicken piccata is an invention of Italian-Americans.Please thank them.
Cut each chicken breast in half lengthwise. Place a chicken breast half in a plastic storage bag or between 2 sheets of plastic wrap and pound with a meat mallet to an even 1/4" thickness. Repeat process with remaining chicken breasts. If you do not have a meat mallet, a small saucepan works well to flatten chicken.
To a shallow bowl, whisk egg. To a separate bowl whisk together flour, salt, and pepper.
To pan-fry chicken: To a large sauté pan set over medium heat, add 2 tablespoons of oil. Dip chicken breast on both sides into flour, then into egg and back into flour. Cooking in batches, carefully place chicken breasts into hot oil, spacing 1" apart, do not crowd pan. Cook for 3 to 4 minutes on each side, or until chicken is golden brown. Transfer chicken to paper towel-lined plate to drain. Drain used oil out of pan, wipe out pan, and add remaining 2 tablespoons olive oil. Repeat with remaining chicken breasts.
Add shallot and lemon slices to pan and cook until lightly caramelized and fragrant. Add chicken broth and simmer until liquid is reduced by half. Reduce heat to low and stir in butter and capers. Taste and adjust seasoning with salt and pepper.
To serve: Arrange chicken in a shallow serving bowl and pour sauce over it. Sprinkle parsley over chicken and serve immediately.
in a sauce. While it has origins in Italy, chicken piccata is an invention of Italian-Americans.Please thank them.
Cut each chicken breast in half lengthwise. Place a chicken breast half in a plastic storage bag or between 2 sheets of plastic wrap and pound with a meat mallet to an even 1/4" thickness. Repeat process with remaining chicken breasts. If you do not have a meat mallet, a small saucepan works well to flatten chicken.
To a shallow bowl, whisk egg. To a separate bowl whisk together flour, salt, and pepper.
To pan-fry chicken: To a large sauté pan set over medium heat, add 2 tablespoons of oil. Dip chicken breast on both sides into flour, then into egg and back into flour. Cooking in batches, carefully place chicken breasts into hot oil, spacing 1" apart, do not crowd pan. Cook for 3 to 4 minutes on each side, or until chicken is golden brown. Transfer chicken to paper towel-lined plate to drain. Drain used oil out of pan, wipe out pan, and add remaining 2 tablespoons olive oil. Repeat with remaining chicken breasts.
Add shallot and lemon slices to pan and cook until lightly caramelized and fragrant. Add chicken broth and simmer until liquid is reduced by half. Reduce heat to low and stir in butter and capers. Taste and adjust seasoning with salt and pepper.
To serve: Arrange chicken in a shallow serving bowl and pour sauce over it. Sprinkle parsley over chicken and serve immediately.