I love a nice Piccata. Chicken, pork, veal, turkey, it doesn\u2019t really matter. Use some thin fish fillets and it’s basically a Fish Meuniere.<\/p>\n
Heat oven to 200\u00b0F.<\/p>\n
Slice chicken breast<\/strong> horizontally and pound to \u00bc inch. Season both sides of cutlets<\/strong> with salt<\/strong> and pepper.<\/strong> Measure flour<\/strong> into shallow baking dish. Working one cutlet at a time, coat with flour,<\/strong> and shake to remove excess.<\/p>\n Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about 2 minutes; add 2 TBS oil<\/strong> and swirl pan to coat. Lay half of chicken pieces<\/strong> in skillet. Saut\u00e9 cutlets,<\/strong> without moving them, until lightly browned on first side, 2 to 2\u00bd minutes. Turn cutlets<\/strong> and cook until second side is lightly browned, 2 to 2\u00bd minutes longer. Remove pan from heat and transfer cutlets<\/strong> to plate in oven. Add remaining 2 TBS oil<\/strong> to now-empty skillet and heat until shimmering. Add remaining chicken pieces<\/strong> and repeat.<\/p>\n Add shallot<\/strong> or garlic<\/strong> to now-empty skillet and return skillet to medium heat. Saut\u00e9 until fragrant, about 30 seconds for shallot<\/strong> or 10 seconds for garlic.<\/strong> Add stock<\/strong> and lemon juice,<\/strong> increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid<\/strong> reduces to about 1\/3 cup, about 4 minutes. Add capers<\/strong> and simmer until sauce<\/strong> reduces again to 1\/3 cup, about 1 minute. Remove pan from heat and swirl in butter<\/strong> until butter<\/strong> melts and thickens sauce;<\/strong> swirl in parsley.<\/strong> Spoon sauce<\/strong> over chicken<\/strong> and serve immediately.<\/p>\n Serve with:<\/strong> Yield: 4 servings Scott Nowell I love a nice Piccata. Chicken, pork, veal, turkey, it doesn\u2019t really matter. Use some thin fish fillets and it’s basically a Fish Meuniere. lemon, juiced to obtain 1 TBS juice 4boneless, skinless chicken breasts (about 1\u00bd to 2 lb) \u00bdcup all-purpose flour 4TBS vegetable oil 1small shallot, minced (about 2 TBS) or 1 small garlic clove, minced (about 1 tsp) 1cup chicken stock or canned low-sodium chicken broth 2TBS small capers, rinsed and drained…<\/p>\n
\nStarch: Mashed Potatoes, Rice, Polenta or Pasta.
\nVeg: Asparagus, Green Beans, Roasted Veg Medley<\/p>\n","protected":false},"excerpt":{"rendered":"