I realize I’m dating myself a little here (and giving you a glimpse into my maturity level), but whenever I hear the word Piccata, I can’t help but lift my shirt over my head, raise my hands in the air and quote the great philosopher Beavis: “I am Cornholio, I need Piccata for my bung-hole!”
That along with a bad Stouffer’s Lean Cuisine Chicken Piccata experience, and it’s no surprise, that it hasn’t been high on my list of dishes to post. Thankfully, you guys are awesome and send me dishes you want to learn how to make.
I was feeling a bit uninspired at the time, and started scanning through my list of reader requests. After a long winter of braised and stewed dishes, a quick chicken dish with the bright sunny flavors of lemon and capers sounded perfect.
Turn this into a gluten-free chicken piccata by swapping the flour out for potato starch or rice flour. I also think this would be fantastic dusted with corn meal as well.
After I took the photos for this post I found a ripe avocado that needed to be eaten. It turns out that Chicken Piccata is fantastic with some sliced avocado on top. The creamy avocado balances out the savory chicken and tart sauce perfectly.
Finally, if there’s something you want to learn how to make, send me a note, and I’ll add it to the list of requests. I can’t guarantee I’ll get to it anytime soon, but leave a real email address and I’ll let you know when I get to it.
- 2 large chicken breasts
- ½ cup all-purpose
- 3 tablespoons vegetable oil
- 2 scallions (white part only, minced)
- 3 tablespoons lemon juice
- 1 cup low sodium chicken stock
- 1 teaspoon honey
- 2 tablespoons cultured unsalted butter (cut into small pieces)
- 2 tablespoons parsley (minced)
- 2 tablespoons capers in brine (drained)
- 1 teaspoon lemon zest (finely zested)
- Use a sharp knife to slice the chicken breast in half. You should end up with two thin fillets that are mirror images of each other. If you don't have a sharp knife or aren't too confident with your knife skills, you can also put the breast in a large Ziploc bag and pound with a mallet until it's about 1/2" thick.
- Put the flour in a shallow bowl. Generously salt and pepper the chicken then, then dredge it in the flour to give it a light coating. Hold the chicken in the air and tap it a few times with your other hand to dust off excess flour.
- Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking. Place two pieces of the chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over then brown the other side. Transfer the cooked chicken to a plate, then fry the other two cutlets.
- To make the sauce, drain out all but a tablespoon of oil, then add the minced scallions. Fry until soft and fragrant. Add the chicken stock, then let this boil down until there is almost no liquid left. Add the lemon juice and honey, then stir in the butter. Turn off the heat, then add the parsley, capers and lemon zest. Pour the sauce of the chicken then serve immediately.