Kate's Cuisine

Mar 26 2014

Chicken Piccata

Chicken Piccata

Mario Batali says that if you’re going to have only one Italian chicken dish in your repertoire, it should be Chicken Cacciatore. I happen to disagree. I think it should be Chicken Piccata. This dish, which is really just an Italian spin on Lemon Chicken, can be made either by dredging the chicken in flour first, or just pounding it out thin and leaving it as it is. Because this month is low-carb month, and because the actual definition of piccata means “cooked in a sauce of lemon, parsley, and butter,” I left it out. It was good, but next time though, I may just try dredging it first.

4 skinless, boneless chicken breasts $11.60
Salt $0.01
Pepper $0.01
6 tablespoons butter, divided $0.36
2 tablespoons olive oil, divided $0.06
Juice of 2 lemons and zest of one $0.70
1 cup chicken stock $0.50
1/4 cup capers, rinsed $1.50
1/3 cup fresh parsley, chopped $0.08

Total cost $14.82
Cost per serving $3.70

1.) Place the chicken breasts between two sheets of plastic wrap and pound until thin and about 1/4″ thick across. Season with salt and pepper.

2.) In a large skillet over medium heat, melt two tablespoons of butter and one tablespoons of olive oil. When butter and oil are blended and melted, add chicken and cook for three to four minutes. Flip and cook other side for three to four minutes, or until chicken is entirely browned and just about fully cooked. Transfer to a plate and set aside.

3.) Add remaining oil and 2 tablespoons of butter to the skillet and wait a minute until they melt and blend together. Add the lemon zest, lemon juice, stock, and capers. Bring to a boil, scraping up any browned bits from the bottom bits of the pan. Allow to boil for a full minute before tasting and adjusting seasoning with salt and pepper if necessary.

4.) Return chicken to the skillet and allow to fully cook through for another two minutes. Add remaining two tablespoons of butter to the skillet and whisk vigorously to fully incorporate it into the sauce.

5.) Remove chicken from skillet once again, and move to a serving platter. Pour sauce over top of chicken and sprinkle with chopped parsley.

6.) Serve and enjoy!

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