(Created page with "Source: https://themodernproper.com/chicken-piccata Yield: 6 servings === Ingredients === 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally) 2 ½ tsp Salt, divided ½ tsp Pepper 1 cup Flour for dredging 10 tbsp Butter, cut into pieces, divided 4 tbsp Olive oil, divided 1 Shallot, minced 1 tbsp Garlic, minced 1 1/2 cups Chicken stock 1 Lemon juiced (1 tbsp) 2 tsp Lemon zest 2 tbsp Capers, drained...")
 
 
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=== Ingredients ===
=== Ingredients ===


 
* 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
    2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
* 2-1/2 tsp salt, divided
    2 ½ tsp Salt, divided
* 1/2 tsp pepper
    ½ tsp Pepper
* 1 cup flour for dredging
    1 cup Flour for dredging
* 10 tbsp butter, cut into pieces, divided
    10 tbsp Butter, cut into pieces, divided
* 4 tbsp olive oil, divided
    4 tbsp Olive oil, divided
* 1 shallot, minced
    1 Shallot, minced
* 1 tbsp garlic, minced
    1 tbsp Garlic, minced
* 1-1/2 cups chicken stock
    1 1/2 cups Chicken stock
* 1 lemon juiced (1 tbsp)
    1 Lemon juiced (1 tbsp)
* 2 tsp lemon zest
    2 tsp Lemon zest
* 2 tbsp capers, drained
    2 tbsp Capers, drained
* parsley, chopped, for garnish (optional)
    Parsley, chopped, for garnish (optional)


=== Directions ===
=== Directions ===


1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
# Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
 
# Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
# Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
 
# Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
# Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
 
# Add the stock and simmer until reduced by half, about 4-5 minutes.
4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
# Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
 
# Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.
5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
 
6. Add the stock and simmer until reduced by half, about 4-5 minutes.
 
7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
 
8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.

Latest revision as of 16:34, 17 December 2021

Source: https://themodernproper.com/chicken-piccata

Yield: 6 servings

Ingredients

  • 2 lbs chicken cutlets, tenders or chicken breasts (halved horizontally)
  • 2-1/2 tsp salt, divided
  • 1/2 tsp pepper
  • 1 cup flour for dredging
  • 10 tbsp butter, cut into pieces, divided
  • 4 tbsp olive oil, divided
  • 1 shallot, minced
  • 1 tbsp garlic, minced
  • 1-1/2 cups chicken stock
  • 1 lemon juiced (1 tbsp)
  • 2 tsp lemon zest
  • 2 tbsp capers, drained
  • parsley, chopped, for garnish (optional)

Directions

  1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Dredge the chicken in the flour and shake off any excess. Discard the flour when finished dredging.
  2. Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted.
  3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
  4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken.
  5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
  6. Add the stock and simmer until reduced by half, about 4-5 minutes.
  7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
  8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.