Chicken Picata

This dish is one of my family’s all time favorites.

This is one of my family’s staple recipes.  My meat market now sells chicken scaloppini that is perfect for this recipe.  If you cannot find it already prepped, just slice a chicken breast horizontally in two to three pieces.  If they are still thick or uneven, pound them so they are a thin, even 1/4 inch piece.  The blog post associated with this recipe can be found here.

Serves 6

2 pounds chicken breast, sliced thin and pounded to an even 1/4 inch piece
Salt and pepper to taste
Flour for dredging
2 to 4 tablespoons olive oil for frying
2 shallots, minced
½ cup dry white wine
2 cups (or 1 14.5 ounce can) chicken stock
1 tablespoon lemon juice, or to taste
3 tablespoons capers, drained

Salt and pepper chicken scaloppini.  Place a mound of flour on a plate for dredging the scaloppini.  Heat a large sauté pan over high heat and add olive oil to just cover the bottom of your pan.  Dredge enough scaloppinis to fit into the pan, in the flour, shaking off excess and place in the almost smoking oil.  Do not pre-flour the meat.  Turn heat down to medium high and cook for 2 to 3 minutes on one side, until browned and almost cooked.  Turn over and cook for 30 seconds on the second until just done.  Cook well on one side and kiss the other side with the heat, that is it.  Remove to a plate and continue with the remaining filets, adding more oil as needed, setting all the chicken aside as you make the sauce.

Turn the heat down to medium low. Add a bit more oil if needed; sauté shallots until browned, scrapping up the browned bits of flour which will thicken and flavor your sauce.  Add the wine and reduce by half.  Add the chicken stock and reduce again, by half over medium heat. Season with salt and lemon juice.  The sauce will not be thick at this point but should have flavor.

Add the scaloppini into the sauce, swirling each scaloppini in the sauce.  The flour on the chicken will thicken the sauce.  Continue with each filet and heat until sauce is bubbling and chicken is hot.  Top with capers and lemon slices if you desire.

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