Chicken Piccata
Chicken Piccata
adapted from Classic Chicken Piccata
two servings
2 chicken breasts, trimmed and pounded to 1/4 inch thick
1/4 c. flour
olive oil
salt and pepper
1 large shallot, diced
1/2 c. chicken stock
1/3 lemon, thinly sliced*
2 tbsps. butter
juice of 2/3 lemon
1 tbsps. capers
*any other add-ins - herbs, tomato, etc.
- Preheat oven to 300. If making pasta, start boiling water. Pound chicken to desired thickness and season lightly with salt and pepper on both sides. Prep all other ingredients - dice shallots, slice and squeeze lemon, etc.
- Heat 1 or 2 tbsp. of olive oil in a large skillet over medium heat. Dredge chicken in flour. Brown on one side for at least 3 minutes till browned. Flip and cook another 2 to 3 minutes. Transfer to a baking pan and transfer to oven to continue cooking. (This is usually when you should start cooking pasta if you have not already)
- Turn heat down to low, add a little more olive oil if needed. Saute shallots until soft and translucent, usually less than 5 minutes.
- Add chicken stock and lemon. Simmer until lemon looks very soft, usually about 5 minutes.
- Add butter, lemon juice, capers, and any other add-ins (I sometimes add a diced tomato in season - which probably makes this something other than chicken piccata, but I am not losing any sleep over the distinction). Return chicken breast to pan and simmer all together at least 3 minutes. Keep on low until pasta is cooked and ready to eat.
*Bonus, sometimes I am clever enough to make preserved lemons in advance, which are SO MUCH BETTER in this dish than regular lemon slices and infinitely more edible. Just watch your salt usage elsewhere in the recipe, the preserved lemons and capers are already so salty.
adapted from Classic Chicken Piccata
two servings
2 chicken breasts, trimmed and pounded to 1/4 inch thick
1/4 c. flour
olive oil
salt and pepper
1 large shallot, diced
1/2 c. chicken stock
1/3 lemon, thinly sliced*
2 tbsps. butter
juice of 2/3 lemon
1 tbsps. capers
*any other add-ins - herbs, tomato, etc.
- Preheat oven to 300. If making pasta, start boiling water. Pound chicken to desired thickness and season lightly with salt and pepper on both sides. Prep all other ingredients - dice shallots, slice and squeeze lemon, etc.
- Heat 1 or 2 tbsp. of olive oil in a large skillet over medium heat. Dredge chicken in flour. Brown on one side for at least 3 minutes till browned. Flip and cook another 2 to 3 minutes. Transfer to a baking pan and transfer to oven to continue cooking. (This is usually when you should start cooking pasta if you have not already)
- Turn heat down to low, add a little more olive oil if needed. Saute shallots until soft and translucent, usually less than 5 minutes.
- Add chicken stock and lemon. Simmer until lemon looks very soft, usually about 5 minutes.
- Add butter, lemon juice, capers, and any other add-ins (I sometimes add a diced tomato in season - which probably makes this something other than chicken piccata, but I am not losing any sleep over the distinction). Return chicken breast to pan and simmer all together at least 3 minutes. Keep on low until pasta is cooked and ready to eat.
*Bonus, sometimes I am clever enough to make preserved lemons in advance, which are SO MUCH BETTER in this dish than regular lemon slices and infinitely more edible. Just watch your salt usage elsewhere in the recipe, the preserved lemons and capers are already so salty.
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