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.
1/2 Chicken Breast, butterflied
1 C Chicken Broth
1/2 Lemon, Juiced
1 T Capers
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!