Chicken Piccata |Christine Cushing
Published 2023-05-05
CHICKEN PICCATA
4 large chicken scallopini ( 120 gm ) – 4 oz each.
¼ cup all purpose flour for dredging (50 ml) (2 Tbsp. – 30 ml )
Sea salt and freshly cracked black pepper, to taste
1 Tbsp. capers or several caper leaves ( 15 ml)
3 wild leeks, (ramps) optional – as seen in video, chopped
2 anchovies, finely chopped
1 tbsp. olive oil (15 ml)
1/4 -1/3 cup butter , divided (60-80 ml )
¾ cup chicken stock (175 ml)
1 tsp. freshly grated lemon zest or to taste
Juice of 1 large lemon
chopped Italian flat leaf parsley
pasta for serving and parsley and lemon slices
If you can only find chicken breast, place chicken breast between two pieces of plastic wrap. Pound with meat mallet or rolling pin. Pound to ¼-inch thickness to make chicken scaloppine.
Dredge chicken scaloppini lightly on both sides with seasoned flour and season with salt and pepper.
In large fry pan, heat 1 tbsp. olive oil and 1 tbsp. butter over medium high heat. Diced remaining butter into small cubes and chill until ready to use. Fry scaloppine until golden brown, about 3 minutes. Flip and finish cooking on the other side, for another 2-3 minutes. Chicken should be almost cooked at this point. Transfer to platter.
Return skillet to medium heat and add the anchovies and capers. Saute for a couple of minutes to develop flavour. Deglaze with ½ cup chicken stock and reduce by half, about 2- 3 minutes. If using the leeks , add them now with caper leaves. Add lemon zest and lemon juice. Bring to a gentle simmer . Simmer uncovered for approximately 2 more minutes to slightly reduce sauce.
Start adding the cubed butter, a little at a time while whisking to emulsify the sauce. If you want a richer sauce use the greater amount of butter. I used 60 ml in video. Adjust seasoning. Add back the chicken and let chicken simmer over low heat for 1-2 minutes to heat through and fully cook until no longer pink. Internal temperature reading should be 165 D. Remove from heat and sprinkle with chopped parsley.
Plate and serve with pasta or your favourite side lemon .
Serves 2 large portions or 4 smaller with a pasta serving
All Comments (21)
-
Lemon bars, lemon pasta, lemon cookies, lemon pudding cake, lemon biscuits, yeah.. I think it's safe to say you're not the only one who loves lemons. I love my souvlaki with a good helping of lemon as well. This chicken dish looks divine and I bet it would taste great with some spinach or mushrooms too. Oh my gosh, I'm salivating. Thank you Christine!
-
It’s always a great day when I open YouTube and there’s a new video from you. 🙏🏽
-
Hello from Chicago ! I love your videos. When I cook for my children and they smell lemon and oregano they say its Greek food tonight !
-
Chicken Piccata is my all time favorite dish!! My college-aged daughter has even come to request it when she comes home for Spring break.
-
I have been doing this for years without the ramps or caper leaves of course. Well executed it is about as good as it gets but for me the chicken is like fish and there is a magic very short window where it is perfect. Beyond that it is more ordinary but still delicious. Brining would maybe help but i havent tried. I always thought i was a little heavy handed with the lemon but for me there can seldom be too much. I do love your videos and used to watch you on tv years ago. Always thought you were not given the status you deserve . Great chef.
-
Thank you for the recipe! It looks delicious! I love lemons! I put them everywhere…😊
-
Γεια σου Χριστινα ..... Ευχαριστουμε για τις συνταγες σου..
-
Pickled caper leaves? how exciting!!
-
Miss your tv show, Christine! Those were the days ❤
-
I know most people wont react the way I do to this video but my last name is Lemons. I am going to make this dish and I think I will get more from it than just dinner. Though I might use keiffer lime leaves
-
Amazingly done video. Very nice as always. I miss the Confucius was a foodie program. It was the best . ❤
-
I love chicken piccata!!! & I loveee my lemon! Thank you for this recipe Christine! You are always such a joy to watch! 💖🥰
-
Wow! Looks delicious! Thanks for the tip about using anchovy.
-
Brilliant, elegant, simple wonderful dish, explosion of flavors, wonderful, thank you!!!
-
Amazing flavors, can’t wait to make it
-
So happy to see your new videos. Thank you for sharing your ideas & all the tips!
-
You Christine can cook! I don't have to taste your food to know it's good! FYI i am a belgian chef!
-
@christinecushing Chef Christine, I will making this soon. Thank you for sharing this wonderful recipe. God bless.
-
Looks easy to make and delicious, thank you !
-
Now I want caper leaves!
