I love Chicken Piccata — so much that get it each time when we’re at the Cheesecake Factory. Or Maggiano’s. As much as I like it, I’ve never made it before this. Yup, first time. It’s bound to happen somehow, eh? And I had my Duh Joy! moment when I realized how easy it was to make. My ‘sign’ was in the free, promotional issue of Cuisine at Home, right there on page 8. Did you get this magazine in the mail, too? All I know is that these marketers sure know who to lure. We are practically magazine haven and I shouldn’t admit that because I’m trying to be more environment-friendly, remember? Having a collective of magazines to rival a salon’s is shameful. But I digress. Here’s the short of this long story:
It was delish but it could’ve been better if the reducing wine didn’t burn. I was struggling to open the chicken broth can when it was a minute before I needed to pour it in, and it wouldn’t budge. Oops. That’ll teach me to get that out of the way before cooking.
On the subject of Lemons, there was a feature on the news the other night about the lemons you get from restaurants. They tested them and one sample had salmonella! Others had fecal bacteria. Atrocious! Watch out for those lemons when you eat out!
Of course, after grossing you out I’m giving you the recipe to the Chicken Piccata. Classy me. Enjoy the dish!
Ingredients [makes 2 servings]
• 4 chicken cutlets
• 2 tbsp vegetable oil
• ¼ cup dry white wine
• 1 tsp minced garlic
• ½ cup chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp capers, drained
• 2 tbsp unsalted butter
• fresh lemon slices
• ½ cup all-purpose flour
1. Season cutlest with salt and pepper, then roll in flour. Tap off excess flour.
2. Coat a sauté pan with non-stick spray, add vegetable oil, and heat over medium-high.
3. Saute cutlets 2-3 minutes on one side. Flip and sauté the other side for 1-2 minutes with the pan covered.
4. Transfer cutlets to a warm plate, pour off fat from the pan.
5. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
6. Add broth, lemon juice, and capers.
7. Return cutlets to pan and cook on each side for a minute. Transfer cutlets on a warm plate.
8. Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Note: You can garnish it with fresh chopped parsley before serving warm.