Last week I bought a huge family pack of chicken breasts, put them in Ziploc bags, two per bag, and froze them to cook later on in the week. Last night was the pasta dish, but tonight I tried a recipe that would highlight the chicken itself; Chicken Piccata. I’m on a pan sauce kick as of late and this one did not disappoint. Tangy, buttery goodness! I actually started making a version of this recipe years ago after trying the Suzanne Somers diet. I’ve tried pretty much every fad diet or celebrity diet out there, but this one really did work, except I always fall off the sugar wagon. 😦 Anyway, many of her recipes are inspired by French cooking and include a lot of cream and butter so they’re really quite good. I was so used to making it her way, I forgot to dredge the chicken in flour, and I didn’t have any fresh lemons on hand so I used bottled lemon juice instead. It was still delicious.
6 (6-8 ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
½ cup all-purpose flour
Salt and pepper
2 tbsp plus ¼ cup vegetable oil
1 small shallot, minced, or 1 garlic clove minced
1 cup low-sodium chicken broth
2 tbsp capers, rinsed
3 tbsp unsalted butter, cut into 3 pieces and chilled
2 tbsp minced fresh parsley
Halve one lemon lengthwise. Trim ends from one half and slice crosswise 1/8 inch to ¼ inch thick; set aside. Juice remaining half and whole lemon to obtain ¼ cup of juice; set aside.
Adjust oven rack to middle position and heat oven to 200 degrees. Halve chicken horizontally then cover chicken halves with plastic wrap and pound to even ¼ inch thickness with meat pounder. Place flour in shallow dish or pie plate.
Pat chicken dry with paper towels and season with salt and pepper. Working with one cutlet at a time, dredge in flour mixture, shake off excess, and transfer to large plate.
Heat 2 tbsp of oil in 12-inch skillet over medium-high heat until shimmering. Place four chicken cutlets in skillet and cook until golden brown on first side; about 3 minutes. Flip cutlets, reduce heat to medium and cook until no longer pink and lightly browned on second side, about 2 minutes longer. Transfer to large oven safe platter. Repeat with remaining ¼ cup of oil and remaining cutlets, working in two batches; transfer to platter. Tent loosely with aluminum foil and transfer to oven to keep warm while making the sauce.
Add shallot to now empty skillet and cook over medium heat until fragrent, about 30 seconds. Stir in broth and lemon slices, scraping up any brown bits. Bring to simmer and cook until reduced to 1/3 cup, about 1 minute. Off heat, whisk in butter, 1 piece at a time. Stir in parsley. Pour sauce over chicken and serve immediately.