Monday Night Chicken Piccata
The Heat Index Value is at 100 degrees, and it has been for days. I've already had my fair share of salads. I didn’t feel inspired to cook something to be excited over, but I did want something fast and flavorful. I dug around the fridge and found the basics; chicken breasts, lemon, and a bit of this and that. Opened a few cabinets and found capers and olive oil so I figured I was on to something.
Parsley, and about a glass of wine left in the bottle, could make this a spiffy meal. I didn’t think I had it in me.
This is to your taste, which means please take liberties with the flavors. If you really like things to taste very lemony, then add more lemon juice than is listed in the recipe. I did, by double! You can also omit the cream and this will be just as delicious. If you don’t care for wine, just use some broth and you’ll be good.
- 4 chicken cutlets
- 2 large diced shallots
- 2 garlic cloves
- 1 tablespoon capers
- 1 lemon, juiced
- 1 cup white wine (Your choice. I like something light with this, so try a Pinot Grigio)
- 1 cup chicken broth
- 1/3 cup of light cream (Half and Half, low calorie/fat free works well)
- Flour for dredging.
- Salt and Pepper
- 3 tablespoons of Fresh Parsley
- Olive Oil
In a large skillet with high sides, heat olive oil using enough to coat the pan. I use my technical term, glug, so two should do your large pan easily.
- As the oil is heating on low flame, dredge the chicken in a few tablespoons of seasoned flour. Salt and pepper is all you need.
- Shake off the excess flour and then brown the cutlets on both sides, giving them three or four minutes before turning. They should appear golden and lightly browned all over.
- Remove the cutlets and place them on a plate.
- Add a drizzle of additional olive oil and add the diced shallots and garlic, cooking them until soft.
- Add the lemon juice, wine and broth, scraping the bottom of the pan to loosen and dissolve those beautiful dark bits of flavor. The liquid in the pan will darken and then you know you’re doing it right.
- Whisking constantly, add the cream slowly. It might start to curdle but keep whisking and it will combine.
- Add in the capers and then place the chicken, with any accumulated juices on the plate, back into the sauce to simmer on low for 15 minutes. Chop the parsley and distribute over the the chicken and sauce, stirring once. If your cutlets are thick, then place a cover on the pan to help them cook through.
You can place pretty, fragile, little lemon slices over the breasts to be fancy for company, or you can serve it up on a plate, adding extra sauce over each cutlet. We are lemon crazy in my home, so there will be lemon wedges with each serving.
I made sautéed broccolini as a side dish but you can use any vegetable. For those that prefer carbs, this is tremendous over risotto or pasta. Steamed new potatoes are nice, as they absorb the sauce beautifully. It’s your plate and you’re in charge. Let me know how you serve it up.