2 Chicken breast halves or
- thighs; 4 to 6 oz each
- boned, skinned
1/3 c Flour
2 tb Grated Parmesan cheese
Salt & pepper
4 tb Butter
4 tb Olive oil
MMMMM---------------------------SAUCE--------------------------------
3 tb Lemon juice
1 Lemon; sliced 1/4" thick
1/2 c Chicken stock
+=OR=+
1/2 c Dry white wine
1/4 c Scallions; stems & bulbs *
- chopped
Light cream (opt)
MMMMM--------------------------GARNISH-------------------------------
1/4 c Chopped parsley
Chopped Scallion tops (opt)
* You can sub bottled capers for the scallions if you must
have capers in your piccata. But they are not necessary.
Skin and bone the breast halves. Butterfly them if extra
thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
pin and really lean into it).
Mix the flour, S&P, and Parmesan well. Rinse the chicken
breast halves under cold, running water. Dredge each half
through the mixture until well coated.
COOK THE CHOOK:
Heat the olive oil and 2 TB butter in a large skillet on
med-high heat. Add the floured chicken pieces. Brown well
on each side, about 3 - 3 1/2 minutes per side. Remove
from skillet and cover with aluminum foil. Keep warm in
the oven while preparing the sauce.
MAKE THE SAUCE:
Deglaze the pan using white wine (or chicken stock) and
lemon juice, add scallions and sliced lemon to the pan.
Use a spatula to scrape up the browned bits. Reduce the
sauce by half. w/hisk in the remaining 2 Tbsp of butter.
Plate the chicken and serve with the sauce poured over
the chicken. Sprinkle with parsley. Accompany with a
side serve of pasta (dressed w/basil aioli?) or (real)
rice.
Serves 2
MM Format by Dave Drum; 15 February 2008
Uncle Dirty Dave's Kitchen
MMMMM
... Food cannot cause you to put on weight, unless you think it can.
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