When this magazine exploited a healthier version of chicken piccata, I accepted that it would bear a spritz of lemon and three capers all in the name of 300 calories a serving which was okay because it is the new year and we’re all eating like squirrels. I didn’t, however, expect ladles of sauce with intense flavor and that the whole family from the spice-averse to the Nutella spokespersonwould rave. Audible, repeated compliments. Best part, this chicken recipe is even better the next way which means the do-ahead options help anyone who is squeezing dinner between snowsuitraincoat unzipping and homework wrestle matches. Thankfully, we made double the recipe and I urge you to do the same; weekend lunches done in sixty microwavable seconds.
Did I say yet, this chicken piccata is so ridiculously good that you’ll be embarrassed by the praise?
A few simple steps:
Dredge thinner breasts (ouch) either pre-sliced or pounded down (zowie) in just enough oil/butter.
While breasts are being kept warm after all that pounding and thinning, add garlic, shallots, stock, wine, etc to the pan in succession and cook a bit.
Remove sauce from heat and whisk in butter (remember we doubled the recipe, so butter is light), capers, and lemon juice.
You can make the entire recipe in advance and simply reheat for dinner. If you’re lucky enough to have one of these, just freeze and reheat in a pot of boiling water.
you say piccata and I say…
cooktime 30 minutes Â Â Â Â Â Â Â Â Â Â Â Â Â Â serves 4
4 skinless, boneless chicken breasts
1/2 c all purpose flour, divided
1/2 t kosher salt
1/4 ground black pepper
2 1/2 T butter, divided
2 T olive oil, divided
1/3 c finely chopped shallots
4 med garlic cloves, thinly sliced
1/2 c dry white wine
3/4 c fat-free, low-sodium chicken stock
2 T fresh lemon juice
1 1/2 T drained capers
3/ T coarsely chopped flat leaf parsley (clearly, I did not have)
- Place chicken breast half between 2 sheets of plastic wrap and pound to 1/2 inch with mallet or bottom of heavy skillet.
- Place 1 t of flour in small bowl (reserve) and place the remaining flour in a shallow dish.
- Sprinkle both sides of chicken with salt and pepper, dredge in flour, and shake off excess.
- Melt 1 T butter in a large skillet over medium-high heat. Â Add 1 T oil to pan, swirl to coat.
- Add chicken to pan; saute 4 minutes on each side or until done. Â Remove chicken from pan; keep warm.
- Heat remaining 1 T oil in pan. Â Add shallots, sautÃ© 3 minutes, stirring.
- Add garlic, saute 1 minutes, stirring constantly.
- Add wine, bring to boil, scraping pan to loosen browned bits. Â Cook until liquid almost evaporates.
- Add 1/4 c stock to reserved flour and stir until combined.
- Add remaining 1/2 stock to pan, bring to a boil. Cook until reduced by half (5 minutes).
- Stir in flour mixture; cook 1 minutes, stirring frequently.
- Remove from heat. Â Stir in remaining butter, juice and capers.
- Place 1 chicken great half on each plate, top with about 2 T sauce. Sprinkle with parsley.
crunchtimewarp: (fastest version)
- Buy pre-sliced (horizontally, not tenders) chicken breasts.
- Use jarred pre-chopped garlic (still love my fresh, but in a pinch will do).
- Omit parsley.
- Double the recipe for tomorrow’s time saver.
- Make earlier in the day or the night before and just reheat for dinner.
recipe barely adapted from Cooking Light Jan/Feb ’12 and provided by your friends at crunchtimefood.com