For those who love to create, cook, and entertain!
Sunday, May 2, 2010
Chicken Picatta, Too
I have this on my site already but yesterday made a few changes to the recipe. Pound 3 Chicken Breasts so they are a consistant thickness. If you are going to cut the breasts to a smaller size, do it before you cook them.
In a flat bowl, add 1 Cup Flour, 1/4 tsp Paprika, 1/4 tsp White Pepper and 1/2 tsp Salt. To another flat bowl, beat 2 Eggs with 2 Tbl Water. Prep all other ingredients. Zest 2 Lemons and then juice them. Strain 2 Tbl Capers. Mince 1 Tbl Parsley. Measure out 1 Cup Chicken Broth. After the dredging, take 2 Tbl of the remaining seasoned flour and place in a small bowl. Add a few Tbl Chicken Broth and stir until it is smooth. Set aside.
Thoroughly preheat 14" skillet over medium heat. Add 2 Tbl Olive Oil and 2 Tbl UnSalted Butter. Swirl to coat. Dredge chicken breast 1 at a time in flour, egg wash, then flour again. Place in hot skillet. Once brown, about 7 minutes, turn once. For the second side you can lower the temperature slightly, cook until brown and not quite done, about 5 minutes. Remove chicken from pan and place on a plate. With pan on the upperside of medium, add Most of the Lemon Zest to pan and cook for about 15-20 seconds. Add Lemon Juice and stir until it begins to get thick. Add Chicken Broth. Temper the Floury Paste you made earlier by stirring in a few Tbl of the hot liquid. Add the tempered flour back into the sauce, stirring all the while. Cook at a very low boil for a few minutes while stirring. If the sauce seems thick, add a small amount to broth at a time. If it is too thin, let it reduce. Turn off heat. Add Capers and 1 Tbl UnSalted Butter. Swirl until butter is melted. Add juices from the plate with the chicken. Swirl. Add chicken to pan for about 5 minutes to reheat and finish cooking. Top with Parsley. Serve the chicken and drizzle with the sauce.