Chicken Piccata

A great weeknight meal for two from Cook’s Illustrated. CI has now added a cooking for two on their web page and we have enjoyed trying out all kinds of delicious meals! Check out their site for other great meals for two or more!

ENJOY!

Ingredients:

1
large lemon


1/4
cup unbleached all-purpose flour


2
boneless, skinless chicken breasts (about 4 ounces each), patted dry with paper towels


 
Table salt and ground black pepper


2
tablespoons vegetable oil


1/2
small shallot , minced (about 1 tablespoon) or 1 small garlic clove, minced (about 1/2 teaspoon)


1/2
cup low-sodium chicken broth


1
tablespoon small capers , drained


1 1/2
tablespoons unsalted butter , softened


1
tablespoon minced fresh parsley leaves

Directions:

Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. 

Halve lemon pole to pole. Trim ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick; set aside. Juice remaining half lemon to obtain 2 tablespoons juice; reserve.

Sprinkle both sides of cutlets generously with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.

Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until shimmering. Cook chicken until lightly browned on first side, 2 to 2 1/2 minutes. Using tongs, turn cutlets and cook until second side is lightly browned, 1 1/2 to 2 minutes longer. Transfer cutlets to heated plate and return plate to oven.

Add shallot or garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds for shallot or 10 seconds for garlic. Add stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about 3 tablespoons, about 2 minutes. Add lemon juice and capers and simmer until sauce reduces again to 3 tablespoons, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.

Posted in Chicken, Italian, Quick