Chicken Piccata
Not all chicken has to be boring. See it as the ideal blank slate—healthy and fast. Here are our top five quick chicken recipes to spice up your weeknight routine:
INGREDIENTS
- Two pounds of skinless, boneless chicken breasts or cutlets that have been butterflied to produce thinner portions
- Half a teaspoon of newly ground black pepper
- A quarter-tsp sea salt
- one cup of flour
- Ten sachets of unsalted butter
- Four tablespoons of pure olive oil
- One shallot, cut finely
- 1 tsp finely chopped garlic (four to six cloves)
- 1/4 cup chicken broth
- One teaspoon of zest from one lemon, plus additional to taste
- One tablespoon of newly squeezed lemon juice
- Two teaspoons of drained capers
- Chopped fresh parsley is optional.
PROCEDURE
- Sprinkle 1½ teaspoons of salt and pepper over the entire chicken. The flour should be put in a small bowl. After dipping each chicken piece in the flour, shake off any excess and turn to coat. When you are done dredging, discard the flour.
- In a large pan placed over medium-high heat, melt 3 tablespoons butter and 2 tablespoons oil. Add half of the chicken and heat for 2 to 3 minutes on each side, or until golden brown and cooked through. Continue with the remaining chicken, adjusting the skillet’s amount of butter and oil as necessary. Place the chicken onto a serving dish.
- Add the shallot to the pan and cook for about 2 minutes, stirring occasionally, until tender and fragrant. Include the garlic and Cook for a further minute, stirring, until aromatic. After adding the stock, simmer for four to five minutes, or until the liquid has reduced by half. After lowering the heat to low, mix in the remaining ½ teaspoon of salt, capers, lemon zest, lemon juice, and 4 tablespoons of butter.
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Before serving, pour the sauce over the chicken and
sprinkle with the parsley.