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.

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