Wednesday, January 21, 2009

Jan 21: Chicken Piccata (Attempt)

All the vinegar tasting this past week must have triggered my craving for Chicken Piccata.
Here's my attempt to make Chicken piccata. Another bonus is the minimal amount of ingredients.

Chicken Piccata
1/2 Chicken Breast, butterflied
1 C Chicken Broth
1/2 Lemon, Juiced
1 T Capers
2T Butter
Dash of Salt, Pepper and Garlic Powder

1) Butterfly chicken breast - I butterflied into thirds.

2. Pound the chicken breast. I didn't have a mallet so I tried a can which sort of worked....

But I realized that the flat of the cleaver would do a better job, plus it made a lot of noise.

The ingredients for the sauce - flour for dredging the chicken, homemade chicken stock, half a lemon, capers and butter.

3. Dredge and panfry the chicken fillets about 3 minutes per side... until brown.

4. Set the chicken aside.

5. Add the broth to deglaze the pan and allow to reduce 50%. I also added 1/2 the capers.

6. Ooops... I reduced the broth by 2/3 instead of 1/2.... Added the rest of the capers, lemon juice and butter.

7. Pour sauce onto chicken.

Keeping in the theme of green (round) and cream colors... The piccata was served with green peas and spaghetti. :-)

Wow! The sauce is very lemony. I like it. The capers add a dijon-ness to the chicken. The dish reminded me of a lemon dijon chicken. I would have liked more sauce (more broth next time), but the lemony chicken piccata hit the spot!


Anonymous said...

Nice and simple is always the best way with dinner. The final result look smashing. The sauce is so thick and from your comments very lemon-ey. Good job.

Eat4Fun said...

Thanks... the sauce was too thick. I wanted more to coat the past. However, the flavor was very concentrated in the thick sauce. A nice thing.

Anonymous said...

Your image of the piccata wins the award for best on the net, and shows that you know how piccata should be made.

Next time, dip floured chicken in in egg wash and fry lightly ijn olive oil until almost done, but don't remove.

Simply add lemon and butter,then 1 oz of sweet Marsala and capers at the end with only 1 min left before serving. In that minute add 1/2 oz of heavy cream (no more).

Now fold the mixture over and over on top of the chicken and serve.

Oh Gawd!

Eat4Fun said...

Anon... Thanks for the tips and words of encouragement.