In my last blog I gave you the tips for successful sautéing. Now here is a recipe for sautéing. Chicken Piccata is a regular on my class menus as it is simple and delicious.
- 2 whole chicken breasts with skin and bone, weighing 14-16 ounces each (or 1 pound of chicken cutlets, organic or free range)
- 2 -3 Tbsp. flour for dredging
- 1 tsp. salt
- ¼ tsp. freshly ground black pepper
- 2 ½ – 3 Tbsp. olive oil
- 1 ½ Tbsp. butter
- 3 Tbsp. chopped shallots
- 1 Tbsp. sliced garlic
- 1 lemon sliced thinly
- 2 Tbsp. white wine or vermouth
- 6 Tbsp. chicken stock
- 1 Tbsp. freshly squeezed lemon juice
- 2 Tbsp. chopped parsley
Rinse and dry chicken breasts. Bone chicken breasts or have the butcher do this. Save skin and bone for stock. Remove tendon in fillet portion of breast. Slice the cutlet lengthwise to make two thin cutlets. You will have four fillet pieces and eight thin cutlets for a total of twelve pieces. Place a piece of wax paper on the cutlet and pound each cutlet piece slightly to even them out. This can be done with a meat pounder, the side of a heavy cleaver, or a rubber mallet.
Mix the flour, 1/2 tsp. salt and pepper.
Lightly dredge the chicken in the flour seasoning mixture using as little flour as possible. Tap off excess flour. Rinse then place a 12-inch stainless steel skillet over high heat for 1 minute.
Turn the heat to medium.
Add 2 Tbsp. olive oil and ½ tablespoon of butter to the skillet. After adding the chicken, lightly salt and pepper the breasts. Turn the heat to medium high and sauté half the amount of chicken for about 2-3 minutes on each side. Lower the heat if necessary. The chicken should be nicely browned on both sides. Repeat with other half of chicken. Place chicken cutlets on a serving platter.
Turn the heat to low. Pour off the oil if necessary, and then add in same skillet add ½ Tbsp. of extra virgin olive oil; sauté the garlic and shallots; add ½ tsp. salt and black pepper to taste, until they just begin to take on color. Add 2 tsp. olive oil, then add lemon slices and sauté another minute or two turning once until slightly brown. Add the white wine and simmer a few seconds then the chicken stock. Simmer until reduced by half. Then add the 1 Tbsp. lemon juice. Add remaining 1 Tbsp. of butter stir until butter is incorporated into the sauce. Re add the chicken breasts and coat in the sauce for about 30 seconds. Pour sauce over chicken breasts and garnish with chopped parsley and lemon slices.