Martha Stewart's Chicken Piccata |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a really simple and great chicken piccata. I saw Martha demonstrate this on a tv show, and the cool thing she did for the show was take regular chicken breasts and slice them lengthwise. Great idea if you can't find cutlets. I actually use this method all the time. Ingredients:
1/4 cup all-purpose flour |
3/4 teaspoon kosher salt |
1/4 teaspoon fresh ground pepper |
4 chicken cutlets, about 1/4-inch thick |
2 tablespoons olive oil |
3 tablespoons unsalted butter |
3 tablespoons dry white wine |
3 tablespoons fresh lemon juice |
2 tablespoons salt-packed capers, soaked in water 20 minutes, then drained, rinsed, and drained again (optional for me) |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Dredge chicken: Spread flour in a shallow dish; add salt and pepper and whisk to combine. Place chicken in the seasoned flour, turning to coat thoroughly, then tap off excess.
2. Saute chicken: Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken, in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.
3. Deglaze pan and make sauce: Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half, about 30 seconds. (If the liquid is reducing too quickly - before all the browned bits have been incorporated - take the pan off the heat.) Remove pan from heat. Add lemon juice, capers, and remaining 2 tablespoons butter and swirl until melted and combined, then add parsley and season with salt as desired.
4. Serve: Immediately pour the sauce over the chicken, and serve.
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