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Chicken Piccata


 8 skinless and boneless chicken thighs
 salt and pepper to season

Sea salt and freshly ground black pepper to season chicken
2 cups all-purpose flour
2 tsp sea salt
1 tsp ground pepper
1 large egg, beaten
1 cup water
4 Tbsp unsalted butter
4 Tbsp grapeseed oil (olive oil is the normal oil, but I prefer grapeseed oil)
1 large clove garlic, chopped
⅓ cup fresh squeezed lemon juice (juice of 1 large lemon or 2 small ones)
1 tsp salt
1 tsp pepper

1 cup dry white wine

3 Tbsp capers, rinsed
 
3 Tbsp fresh parsley, minced

Place 1 chicken thigh between 2 pieces of plastic wrap. Pound flat with a meat tenderizer or heavy pot. Get it to about ¼” thick then season both sides with salt and pepper. When the chicken is flattened it is now called an escallope (scallop). Chicken scallop? Oh those tricky French….
 
 
 

Add 2 teaspoon salt and 1 teaspoon ground pepper to the flour and mix well, place seasoned flour on a wide bowl or plate.  

Mix egg and water together in a medium size bowl. Dip chicken into water/egg mixture, remove and place in flour.

Dredge chicken in flour and shake off excess. Set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter together with grapeseed oil. Once the melted butter begins to bubble, add half of the chicken and fry for 3 minutes per side. Remove chicken and transfer to oven proof plate then place in to a pre-warmed 350 °F oven. Add the remaining chicken and fry 3 minutes per side. Remove chicken and place in oven to keep warm.
 

Note: Once you place the chicken in the pan to fry, do not lift, peek or poke it. If you feel you need to “work it” simply shake the pan and return to the heat.  By leaving the chicken alone it will brown nicely and the dredge will stay in place better, making for a nicer browned piece of chicken.

Pour off all but 2 tablespoon of oil, leaving the browned flour in the pan. Add the garlic and saute for 2 minutes.

At this point add the wine, capers and the lemon juice, bring to a boil then lower heat to simmer for 3 minutes, taste the sauce and add salt and pepper to taste. Add the last 2 tablespoons of butter and whisk into sauce. The sauce will thicken at this point and is ready once the butter is fully incorporated into the sauce.
 

When the sauce is ready, remove the chicken from the oven and place into the sauce, simmer and turn over pieces to coat all the chicken.

Remove chicken from pan and place on serving platter, pour remaining sauce and capers over chicken. You are done! Serve! Enjoy!


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