Chicken Piccata
DESCRIPTION
This 5-star recipe by Julianna Grimes uses half the oil than the classic without sacrificing any of the flavor. If you don't have a meat mallet or small heavy skillet, try using a wooden rolling pin, making sure all the chicken's pounded into an even thinness so it cooks evenly. Try serving the chicken with mashed potatoes, couscous, angel hair pasta, or roasted seasonal root vegetables for a meal that's easy enough for a weeknight dinner, but fancy enough to serve guests.
INGREDIENTS
Ingredients
- 1 1/2 lbs chicken breasts (6 oz skinless, boneless)
- 2 oz all-purpose flour (divided (about 1/2 cup))
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 1/2 tbsp olive oil (divided)
- 1/4 cup shallots (finely chopped )
- 4 cloves garlic (thinly sliced)
- 1/2 cup dry white wine
- 3/4 cup chicken broth (fat-free, lower-sodium, divided)
- 2 tbsp fresh lemon juice
- 1/2 tbsp capers (drained)
- 3 tbsp fresh flat-leaf parsley (coarsely chopped)
INSTRUCTIONS
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
- Add 2 tablespoon oil in a large skillet over medium-high heat and swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons oil, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
Notes
In order to keep the recipe kosher, olive oil has replaced the 2-1/2 tbsp butter in the original recipe.
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