POULTRY ESSENTIALS: EASY/PEASY CHICKEN PICCATA

Poultry Essentials: Easy/Peasy Chicken Piccata image

This is my second piccata recipe; the difference is that this one is a bit more on the traditional side. It seems like a lot of steps; however, if you prep before starting, you can have it on the table in under 30 minutes. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Chicken

Time 30m

Number Of Ingredients 12

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Ingredients

PLAN/PURCHASE
1 large chicken breast
1/4 c flour, all-purpose variety
2 Tbsp olive oil, extra virgin variety, divided
2 clove garlic cloves, minced
1/4 c white wine, dry variety
2 tsp capers, drained and chopped
1/4 c chicken stock, not broth
4 Tbsp sweet butter, unsalted, divided
2 Tbsp lemon juice, freshly squeezed
salt, kosher variety, fine grind, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. Gather your ingredients (mise en place).
3. Cut the chicken breast in half, lengthwise.
4. Pound out into an even thickness, somewhere around 1/2-inch (1.3cm).
5. Chef's Note: If they are fairly thin, it might not be necessary to pound them. With that said, it fun, and it helps to take out all your frustrations. So, put on some good jazz, pour yourself a nice chardonnay, and pound baby pound. :-)
6. Add a bit of salt and pepper, to the flour, and place into a shallow bowl.
7. Take the chicken pieces, one-by-one, coat them in the flour, and reserve.
8. Add 1 tablespoon of olive oil, and 1 tablespoon of butter to a sauté pan, over medium heat.
9. When the foaming subsides, give the pan a swirl, to mix the oil and butter, and add the floured chicken breasts.
10. Cook until golden brown on both sides, about 3 - 4 minutes per side.
11. Remove from the pan, and reserve.
12. Add the remaining olive oil to the pan, and add the garlic.
13. Stir the garlic until fragrant, about 60 seconds. Do not allow the garlic to burn, or the sauce will taste bitter.
14. Add the wine, and capers, then stir until most of the liquid is evaporated, about 3 - 5 minutes.
15. Add the chicken stock, and butter, and stir to combine.
16. Continue to simmer, until the liquid is reduced by half, and begins to thicken, about 3 - 4 minutes.
17. Return the chicken to the pan, and cook until warmed through, about 2 - 3 minutes.
18. Remove from the heat, stir in the lemon juice, and do a final tasting for proper seasoning. Because of the tang of the lemon juice, you will probably not need any additional salt; however, a few grinds of pepper, can give the sauce more depth.
19. PLATE/PRESENT
20. I like serving this with some long-grained white rice; however, the sides are up to you. Enjoy.
21. Keep the faith, and keep cooking.