I'm always looking for new ways to cook chicken. This chicken piccata is a dish I'm super familiar with but have never made at home. I couldn't believe how quickly this dish came together. This recipe is for the chicken only but I served mine with some israeli cous cous (tiny balls of pasta). This dish could also be served with a leafy green salad, pasta, or some herb rice.
Ingredients:
1 cup flour, for dredging
10 tbsp. butter, divided
4 tbsp. olive oil
1 shallot, thinly sliced
1 tbsp. garlic, minced
1 1/2 cups chicken stock
1 lemon, zested and juiced
2 tbsp. capers, lightly drained
Salt and pepper
Chopped parsley for garnish
Directions:
1. Season the chicken with salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in flour and shake off any excess. Discard the flour when finished dredging.
2. Heat 3 tbsp. butter and 2 tbsp. olive oil in a large skillet set over medium high heat until the butter has melted.
3. Working in batches, taking car not to crowd the pan, add the chicken pieces and saute until golden brown, about 3 minutes per side, and cooked through. Set the chicken aside on a plate while you finished the sauce. You can cover the chicken loosely in foil to keep warm.
4. Add rest of butter and olive oil to pan with chicken drippings. Add the shallot to the pan and saute over medium low until soft and fragrant, about 1 minute. Add garlic and cook for 30 seconds more.
5. Add chicken stock and simmer until reduced by half, about 5 minutes.
6. Reduce heat to low, then stir in capers, lemon juice, and lemon zest. Taste sauce and check for salt and pepper. Add parsley to sauce if using.
7. Place cooked chicken on a plate. Top with piccata sauce. Serve with your favorite pasta, salad, or rice.
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