I've had a recipe for Meyer Lemon Chicken Piccata torn out of Cooking Light and set aside for months. Lemon and chicken are one of my favorite combinations by far. Well, anything citrus-y, really.
But of course the recipe from Cooking Light wasn't exactly what I was looking for, so I worked my way through a couple of recipes online and came up with a combination that worked really, really well!
Two notes: 1) never having worked with capers before, I didn't know they were jarred. Took me a bit to find them in the grocery store and 2) we had ginormous chicken breasts from Sam's--I suggest working with regular-sized chicken breasts if you can. Much more realistic portions.
One funny note -- our meat mallet is still packed away, so I improvised with a rolling pin...and broke one of my mother in law's dishes with the handle in the midst of my vigorous pounding. Whoops! AND while I was cooking, a big storm hit, knocked out our power, and then messed up the sensor for our well, so I was without running water for a bit there. What a night! Amazingly enough, the chicken still turned out to be fantastic despite all of the obstacles :).
Bon appetit!
Chicken Piccata with Capers
Serves 4.
2 (6-ounce) boneless, skinless chicken breasts, butterflied, then cut in half
1/4 cup all-purpose flour
6 tablespoons unsalted butter
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
2 teaspoons minced garlic
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup fresh parsley, chopped
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap or parchment paper; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken in flour; shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons butter with3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Transfer chicken to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. Brown both sides of the other 2 pieces of chicken in the same manner. Add chicken to plate and remove pan from heat.
Into the pan, add lemon juice, stock, capers and garlic. Return to stove and bring to a boil, scraping up bits of chicken from the pan for extra flavor. Return all chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken; garnish with parsley.
This is right after I demolished the plate. Bang, bang, bang, CRASH...oops!
The damages. :(
And here it is! Soooo yummy! Plated it up with some whole grain pasta with oilve oil, minced garlic, roasted tomatoes, fresh basil and parmesan. A garlic lover's dream!
