Chef Gianluca Deiana Abis: Chicken Piccata
Prep. time: 10 minutes
Cook Time: 20 minute Difficulty: 1 out of 5 Serve: 4
4 Chicken breasts, organic, boneless and skinless; pounded to about 1/2 inch thick
1/2 Lemon, sliced
1/2 lemon juice
1/2 cup of All-purpose flour
1 1/2 tablespoons All-purpose flour for sauce
1/4 cup of Butter
1/4 cup of Canola oil
1 cup of White wine
1/2 chicken broth
3 tbsp of Capers
pepper qb parsley qb
Season Chicken breast on both sides with salt and pepper. Then, give the chicken a quick dredge in all-purpose flour to create a light crust when the chicken is cooked. Use only one hand to dredge the flour so the other stays clean, avoiding two gummed up hands instead of just one.
When frying, use a combination of butter and oil. The oil tempers the butter so it doesn’t burn, and the butter adds that golden color and flavor to the chicken. Put chicken on the side when is cooked. In the same pan, melt 1/4 cup butter and add 1 1/2 tablespoons of flour to create a roux. Whisk until smooth. Cook 1-2 minutes. Gradually stir in broth, lemon juice, white wine and capers. Reduce for a few minutes. The sauce will taste pretty lemony by itself, making it just right when it’s paired with the chicken. Add sliced lemons and cooked chicken and simmer for 2-3 minutes more. Stir in parsley and serve It!
Use a large stainless steel or cast iron skillet for a quick fry of the chicken breasts. Avoid using a non-stick pan. You want the chicken to leave the built-up flavor bits in the bottom of the pan to add flavor to the piccata sauce and a non-stick pan won’t create those bits.