Chicken Piccata Recipe
Use simple combination of common ingredients to make easy and delicious weeknight meal. This inexpensive and delicious dish allows you to be creative with the ingredients. Tweak it the way you like it. Master it to impress the crowd with just one dish. Most of the people are not fond of capers; leave it out if you are one of them. It is easy enough for a weeknight meal but also can be served at a small dinner party. Try this once; it is destined to become a regular for your family.
2 skinless and boneless chicken breasts
½ cup chicken broth
¼ cup corn starch
¼ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
1 medium sized garlic cloves (minced)
½ teaspoon salt
1 teaspoon lemon juice (optional)
2 tablespoons fresh cilantro leaves (optional)
4 tablespoons olive oil
3 tablespoons unsalted butter
¼ cup capers (drained and rinsed)
Rinse the chicken under running water; dry off excess with paper towels.
Cut each breast into half lengthwise; wrap pieces (each one separately) in wax papers or plastic wraps. With the flat side of meat mallet, lightly pound on chicken to ¼ inch thickness.
Coat chicken with ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon cayenne pepper evenly. Take ¼ cup corn starch in a medium bowl; dredge coated chicken in the starch; shake off any excess.
Heat 2 tablespoons olive oil in a skillet over medium-high flame. Add minced garlic to the hot oil. Sauté for 5 seconds until fragrant. With the help of tongs carefully lower chicken pieces into the oil. Work in batches; do not crowd the skillet. Cook for 8 minutes (4 minutes on each side) turning once during the process until chicken turns golden brown. Transfer browned chicken to a plate; coven it with a foil to keep it warm until the sauce gets done. Use remaining 2 tablespoons olive oil to brown the second batch pieces. Repeat the process.
To the same skillet add ¼ cup capers, 1 teaspoon lemon juice and ½ cup chicken broth. Scrap any browned bits from the bottom of the skillet with a wooden spoon. Cook it for 5 minutes with continuous stirring until the sauce thickens.
Off the heat and add 3 tablespoons unsalted butter. Stir sauce to melt the butter. Pour it over chicken pieces; garnish with fresh cilantro leaves. Serve it over a bed of pasta with a colorful salad.
Notes & Tips:
You may use tenders to simplify the process.
Use water/white wine in the place of chicken broth.
Lemon juice can be substituted with white vinegar.
For veg version replace the chicken with Quorn cutlets.
If you want to thicken the sauce use 1 tablespoon of flour/corn starch or ¼ cup heavy cream.
Cooking time varies according to the thickness of the chicken.
For variation use shrimp or turkey instead of chicken.