Chicken Piccata
Serves 4
Published in: Cook's Illustrated
2 large lemons
4 boneless -- skinless chicken breasts (about 1 1/2 pounds ),
preferably Bell and Evans,
Table salt and ground black pepper
1/2 cup unbleached all-purpose flour
4 tablespoons vegetable oil
1 small shallot -- minced (about 2 tablespoons ) or 1 small garlic
clove, minced (about 1 teaspoon)
1 cup chicken stock or canned low-sodium chicken broth
2 tablespoons small capers -- drained
3 tablespoons unsalted butter -- softened
2 tablespoons minced fresh parsley leaves
Adjust oven rack to lower-middle position, set large heatproof plate on
rack, and heat oven to 200 degrees. Halve one lemon pole to pole. Trim
ends from one half and cut crosswise into slices 1/8 to 1/4 inch thick;
set aside. Juice remaining half and whole lemon to obtain 1/4 cup juice;
reserve. Sprinkle both sides of cutlets generously with salt and pepper.
Measure flour into pie tin or shallow baking dish. Working one cutlet at
a time, coat with flour, and shake to remove excess. Heat heavy-bottomed
12-inch skillet over medium-high heat until hot, about 2 minutes; add 2
tablespoons oil and swirl pan to coat. Lay half of chicken pieces in
skillet. Saute cutlets, without moving them, until lightly browned on
first side, 2 to 2 1/2 minutes. Turn cutlets and cook until second side
is lightly browned, 2 to 2 1/2 minutes longer. Remove pan from heat and
transfer cutlets to plate in oven. Add remaining 2 tablespoons oil to
now-empty skillet and heat until shimmering. Add remaining chicken pieces
and repeat. Add shallot or garlic to now-empty skillet and return skillet
to medium heat. Saute until fragrant, about 30 seconds for shallot or 10
seconds for garlic. Add stock and lemon slices, increase heat to high,
and scrape skillet bottom with wooden spoon or spatula to loosen browned
bits. Simmer until liquid reduces to about 1/3 cup, about 4 minutes. Add
lemon juice and capers and simmer until sauce reduces again to 1/3 cup,
about 1 minute. Remove pan from heat and swirl in butter until butter
melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and
serve immediately.
STEP BY STEP: Slicing the Cutlets
After removing the tenderloin, place each cutlet smooth-side up on a
cutting board. Holding one hand on top of the cutlet, carefully slice
the cutlet in half horizontally.
This will yield two pieces, each between 3/8 and 1/2 inch thick.
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