Try this Chicken Piccata recipe, or contribute your own.
- Carbohydrate 0.18716625 g
- Cholesterol 61.06 mg
- Fat 29.7937974942939 g
- Fiber 0.0695625 g
- Protein 0.27014375 g
- Saturated Fat 15.5231244992121 g
- Serving Size 1 1 (37g)
- Sodium 739.390799999886 mg
- Sugar 0.11760375 g
- Trans Fat 1.79570949984547 g
- Calories 264 calories
Step-by-step
- Season chicken with salt and pepper. And a touch of basil. Dredge chicken in flour (or almond flour) and shake off excess.
- In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive
- Add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Into the pan add the lemon juice and chicken stock.
- Bring to boil, scrape brown bits from the pan for extra flavor. Check seasoning.
- Return the chicken to the pan and simmer for 5 minutes. Place chicken on platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Standard ingredient lists provide measurements and items, yet they omit the sensory shifts that occur when utilizing fresh citrus versus bottled alternatives. Freshly squeezed lemon juice introduces a vibrant, volatile acidity that brightens heavy fats instantly, whereas preserved or bottled juices often taste flat and overly aggressive due to thermal processing and chemical preservatives. Recognizing this distinction transforms a heavy sauté into a balanced dish.
Achieving Emulsion and Pan Fond
Flattening the meat with a mallet ensures even cooking across the entire cut, preventing thin edges from scorching while thick centers remain raw. Searing requires a skillet heated over medium-high heat so proteins form a golden crust within three minutes per side without boiling in their own moisture. Deglazing the pan with white wine or stock dissolves the browned fond clinging to the bottom, incorporating those concentrated proteins directly into the pan sauce. Whisking cold butter into the reduced liquid at the end creates a glossy, stable emulsion that coats the back of a spoon.
- If the sauce breaks and separates into an oily pool, remove the skillet from the heat immediately and whisk in one tablespoon of ice-cold water to restore the emulsion.
- Should the reduction become excessively salty, balance the salinity by adding a splash of unsalted chicken stock rather than water.
- Keep cooked poultry warm on a preheated plate loosely tented with foil while reducing liquids to maintain optimal internal temperature without overcooking the protein.
