Everyone needs a great simple chicken piccata recipe. This is the one that I enjoy the most and it is super quick and easy. I am sure it will become a favourite in your home too. Serve with a side of your favourite vegetable and grain.
6 chicken scallopine (very thin chicken cutlets)
zest and juice of one large juicy lemon (about 6 tablespoons)
salt
freshly ground black pepper
1/2 cup chicken or vegetable stock
all purpose unbleached flour for dredging
1/4 cup chopped fresh Italian parsley
2 tablespoons of olive oil
2 tablespoons of butter
METHOD:
In a large sauteuse (or frying pan), over medium high heat, heat 1 tablespoon of the olive oil and 1 tablespoon of butter.
Season the chicken scallopine with salt and pepper and dredge lightly in the flour. Shake off excess before placing the chicken in the hot oil and melted butter. Do this in two batches. Use the remaining olive oil and butter for the second batch. Fry 4 minutes per side depending on the thickness of the chicken. You want the chicken to be cooked through. Keep the chicken warm while you prepare the sauce.
To make the sauce, start by de-glazing the same pan that you fried the chicken in. Keep the heat at medium high. Add the stock to the pan. Use a wooden spoon to scrape off any of the cooked goodness. Cook the stock down for a couple of minutes. Stir in the lemon zest and juice. Add the chicken back into the pan, let it warm through for about 5 minutes. Sprinkle with fresh parsley and serve immediately.
TIPS:
Avoid zesting into the pith of the lemon. The pith will make the sauce bitter.
