During the judging of the TC challenge that inspired this madness, Chef Tom said that chicken piccata was cutlets dredged in flour, then washed in egg. I’ve looked at dozens of recipes for chicken piccata and see no mention of an egg wash. Chicken piccata is one of my favourite foods – and this is my favourite recipe. No egg!
Serves two.
1 half chicken breast, butterflied and pounded thin (or make “medalions”)
salt
pepper
3 T flour, seasoned
1 T + 1 T butter, separated
1 T olive oil
3 cloves garlic, smashed
1-2 T minced shallots
1/4 cup white wine
1/4 cup chicken stock
2 T capers
juice of 1/2 lemon
parsley (optional), chopped
Season chicken. Dredge in seasoned flour.
Melt 1T butter over medium heat, until it begins to brown. Add olive oil. When hot, add garlic to pan and cook until it begins to brown. Remove garlic. Add chicken to pan. Cook 2-3 minutes on each side, depending on thickness, until browned and chicken is cooked through. Remove from pan (can keep warm in oven - i usually let it rest on the counter).
Add shallots to pan and cook until soft. Deglaze pan with white wine. Add chicken stock and bring to a gentle boil. Reduce liquid by about half.
Reduce heat; stir in capers and lemon juice. Add chicken juices to pan, if any. Whisk in remaining 1T butter.
Plate chicken and serve with sauce over chicken. Garnish with chopped parsley, if desired.
I like to serve this with a rice pilaf to soak up the extra juice and with sauteed greens or steamed broccoli.
