See Also: Chicken / Poultry · Cooking Club · Main Dishes
Chicken Piccata
From Dorothy McNett's recipes at www.dorothymcnett.com. Try to get range chickens. The breasts may be larger, one will generally serve 2 people. Serve with Sauvignon Blanc or other citrusy crisp white wine.
2-4 boned and skinned chicken breasts
4 tablespoons flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons dry white wine
zest and 2 tablespoons lemon juice
1-2 teaspoons drained capers (or use the salted unbrined ones)
thinly sliced lemon
finely chopped parsley and basil (other fresh herbs as desired!)
With a flat meat pounder, gently pound the chicken breasts to make even, flat pieces, being careful not to mangle them. Cut large chicken breasts into two pieces after the pounding, if desired. Combine the flour, salt, and pepper on a plate and dredge the cutlets thoroughly. You might not use all of the flour mixture, just make sure all of the chicken has been touched by the flour. Using a large heavy bottomed saute pan with full surface area, heat the butter and oil, and when it is very hot but not brown, add the chicken in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other, reducing the heat so as not to burn the butter. Carefully pour off most of the fat from the skillet by holding the chicken back with a spoon or a lid, or use a bulb baster. Return the skillet with the chicken breasts to medium heat and add the wine. Cook briefly until it starts to evaporate stirring to dissolve any brown particles in the skillet. Add the lemon juice and capers. Arrange chicken cutlets on a plate or platter, and drizzle with all remaining sauce left in the pan. Garnish with thinly sliced lemon pieces and snipped parsley and herbs. Sprinkle with just a tiny bit more sea salt to balance and bring out the flavors.
Recipe created 1996-03-19.
