Thursday, March 28, 2013

Chicken Piccata

Press play for the most important review I've ever received by an extremely tough critic:  "The Finicky Critic":



  • 2 skinless/boneless chicken breasts, halved and pounded to 1/4" thickness
  • 1 C all purpose flour
  • 1 1/2 C chicken stock
  • 4-5 T canola oil
  • 2 lemons, juiced
  • 2 eggs
  • 2-3 T capers
  • 4 garlic cloves
  • 1 T garlic powder
  • 1 can quartered artichoke hearts, drained
  • 3 T butter
  • pinch of red pepper flake

  1. Whisk eggs in a small bowl and place flour on a large dinner plate.
  2. Liberally season pounded chicken breasts with salt, pepper and garlic powder.
  3. Dredge the chicken in the flour to completely coat and set aside.
  4. In a large skillet over medium heat, add canola oil and garlic and cook until golden brown.
  5. Add red pepper flake and then remove garlic.
  6. Dip the floured chicken into the egg and place in the pan two at a time.  See pic II above.
  7. Fry the chicken until a deep golden brown (about 4 minutes per side). See pic III above.
  8. Place chicken on a plate lined with paper towels or coffee filters to absorb excess oil.
  9. Carefully drain all but 1 T of the oil into a heat resistant container.
  10. Add artichoke hearts and saute until they begin to brown.
  11. Add butter and 1 T of the flour to thicken the sauce. 
  12. Add capers and chicken stock, whisking constantly to combine.
  13. Mince garlic and add to sauce.
  14. Return fried chicken to the sauce and add the garlic powder.
  15. Add the lemon juice and stir to combine.
  16. Cover and reduce heat to low. 
  17. Simmer for at least 10 minutes to allow the sauce to reduce.
  18. Serve over rice or pasta.
Typically when you make a roux you do equal parts fat and flour.  Here I changed the ratio due to the flour coating on the chicken.  I find it gets too thick if you do 50/50. 

You can also add 1/3 C white wine.  Even though the alcohol burns off, I find the flavor is off putting for the kids.