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Chicken Piccata

Serves 4.

 

This is a classic American-Italian recipe that is easy and quick.  Since it’s done in one pan it makes cleanup a breeze.  Great adapted to other meats like pork tenderloin or turkey breast.  The bright, citrusy notes of the Russian River Ranches Chardonnay would be a perfect choice to serve with this.

 

2 boneless, skinless chicken breast halves, each 10 to 12 ounces each 

Kosher salt and freshly ground pepper

½ cup all-purpose flour

3 tablespoons olive oil

3 tablespoons unsalted butter

2 tablespoons finely chopped shallot

¼ cup dry white wine

3 tablespoons fresh lemon juice or to taste

1/3 cup chicken broth

2 tablespoon drained capers

2 tablespoons minced fresh parsley

1 tablespoon finely chopped chives

 

  1. Butterfly the chicken breasts and cut them in half horizontally. Working with one breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object like a skillet, gently pound to an even thickness of about ¼ inch thick.
  2. Season the chicken on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in it. Shake off the excess.
  3. In the nonstick fry pan over medium-high heat, warm 2 tablespoons of the olive oil. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter or individual plates. Warm the remaining 1 tablespoon oil in the pan and repeat with the remaining chicken.
  4. Reduce the heat to medium and add 1 tablespoon butter in the pan. Add the shallot and cook until softened and lightly brown, about 1 minute. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
  5. Remove the pan from the heat and whisk in the remaining 2 tablespoons butter, the capers and parsley. Season to your taste with salt and pepper and additional drops of lemon juice if desired. Splash the sauce over the chicken and serve immediately topped with a sprinkling of chives.

 

 

Photo by John Burgess, Santa Rosa Press Democrat

Recipe by John Ash: chefjohnash.com

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