Thursday, February 16, 2012
This is kinda like piccata, it has really nice presentation, and is quite quick to make...
Recipe for two:
2 small skinless chicken breasts, pounded
1 T flour
1/4 c white wine
1/4 c chicken stock
Juice of one lemon
1/2 bunch Italian parsley, chopped
1 T capers, rinsed and drained
1 T butter
3 T olive oil
Salt and pepper
We had noodles and red chard with our piccata, and the whole cook time was 38 minutes from start to finish.
First layout a piece of plastic wrap and place the chicken on top, now lay another piece of wrap on top. Pound away with a mallet or rolling pin, until the chicken is about 1/4" or a little more, then season with salt and pepper.
Place a large saute pan with the oil over medium high heat, when the oils hot, add the chicken presentation side down. Cook until golden brown, then turn and cook a little more, then finish in the oven.
Using the same pan, wipe out any oil and bits. Return to the heat and add the wine and reduce by half. While that's happening place the flour in a bowl with the stock and lemon juice and whisk. I know this sounds weird but trust me it works. When the wine has reduced lower the heat to medium and add the flour mixture and simmer for about 3 minutes, stirring a lot. This is a roux and you want to cook the flour but don't burn it or give it any color by cooking it for to long. You can add more stock if needed. Now lower the heat low and add the capers, parsley and butter and stir. Turn off the heat and shake the pan back and fourth until the butter has melted and the sauce has a nice shine to it...
Spoon the sauce onto warm plates and place the chicken on top and sprinkle on a little lemon zest. Serve with your choice vegetables.
Bon Appetit! Chef Hobbes