Saturday, December 29, 2012

Chicken Piccata Happens

I am back in Austin and I am feeling pretty good about it. It is different than the first time I moved here back in May, but I think I am in a better place now. I have been spending my days studying and getting adjusted to my new living situation and so far so good.

Tonight I decided to make chicken piccata because I was in the mood for some comfort food. This time of year is a time of reflection, of the good, the bad, the sad, and the stuff that just fuels you to move forward. I figured that this would be a nice transition meal. :) 


Chicken Picatta by Morgan


Ingredients: 
2 whole boneless chicken breasts (to butterfly and cut in half) 
6 tablespoons of butter 
1/3 cup of lemon juice (freshly squeezed if possible, it's just better. I promise!) 
1 or 2 portobello caps sliced and diced 
2 cloves of garlic 
1/2 - 1 cup of chicken stock 
olive oil 
flour (for dredging) 
salt 
pepper
garlic powder 
italian seasonings 
1 cup (or less) of kalamata olives OR capers - drained

Directions: First, you will need to butterfly the chicken breasts if you can't get them done at your local meat counter. This video is very helpful in showing you how to do it butterfly the chicken breast. After that is cut, then if you have a meat pounder you can put the chicken breasts in, one at a time, in a plastic freezer bag or wrapped in wax/parchment paper or plastic wrap, then using the flat side of the meat pounder, lightly tap the breasts, working your way outward.

Next, get a plate and make your dredging mixture of flour, garlic powder, salt, pepper, and italian seasonings. 


In a skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil and the diced garlic cloves and let it heat up. Once it starts to make some noise, it's ready and place a few pieces of chicken on the skillet. Cook about 2-4 minutes a side (check to see when it has browned). Once it has browned on one side, flip it over and repeat. After this is done, take the chicken off the skillet and put it on a plate on the side. Add 2 more tablespoons of butter and a little more oil (not too much, but enough) and add the remaining chicken parts and repeat the cooking cycle. 


After this is done, add the lemon juice, chicken stock,  mushrooms, and kalamata olives. Let this cook down/reduce by bringing the mixture to a boil. Let it reduce about 10 minutes. During this time, with a spoon or spatula, stir the mixture and get the brown bits off the bottom, sort of a deglazing of the pan. 


Once the sauce has reduced enough, add the chicken back in and bring it to a simmer and cook for about 6 minutes (3 minutes a side). Remove the chicken and add the remaining 2 tablespoons of butter and stir or whisk the sauce in the pan. Add the sauce over the chicken and then garnish with italian parsley. 






I had mine with just a bare salad of baby spinach and arugula. It was divine. 

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