January 20, 2010

Wednesday Night: Chicken Piccata

 
I taking tomorrow off to bake, seriously. I have to bake macarons and breads for my grandma to take back to Taiwan. But for the amount of work I did on Tuesday and Wednesday, I think the break is well deserved. I helped, over-helped, many clients.

 Tonight I made Chicken Piccata, another of Giada's recipes. I think I slightly overdid the lemon juice, so it was a bit too sour. However, I cooked the chicken perfectly tender. It's difficult to cook meat when I can't taste it, although I cheat by eating everything around it including chicken broth. haha.


Chicken Piccata Recipe
(from Giada)

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt nd freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice.
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


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