Chicken Picata

Recipe by guest author, Heather Forsyth.

I must be on a lemon kick.  I've been craving all things lemon recently, and have even considered making ice cream with lemon rind.  (I'll let you know later if that works out.)  In the meantime, I've turned my lemons to chicken picata, not an original recipe by any means, though it is more often associated with veal.  This dish is quick, easy and delicious, and especially good with boneless chicken breasts which are rather insipid without a good kicky sauce.  Rice and green beans seem like natural accompaniments, and serving them together remind me when rice and green beans were the dinner.  You know, back in the day.

Chicken Picata

• Boneless chicken breasts, cut into "tenders"
  
• Flour for dusting
  
• salt and pepper
  
• Butter and olive oil
  
• 1/4 c., maybe a little more, chicken or vegetable broth
  
• 1 lemon, rind grated, and juice squeezed and set aside
  
• 2 T. (or more, to taste) capers

Flatten chicken pieces by smacking them a few times with the palm of your hand.  Stir about 1/2 c. flour with 1/2 tsp. salt and 1/4 tsp. pepper (white pepper is good for this) together in a shallow dish or, alternately, put the flour, salt and pepper in a large plastic bag.  Add the chicken and coat (shake) well, patting the flour firmly into any nooks and crannies.  Put a generous amount of butter and olive oil (about 4 T. total) in a frying pan over medium heat.  Add the chicken and cook 4-5 minutes until light brown on each side.  Remove the chicken to a plate and cover with foil.  Lower the heat, add the broth, lemon rind and juice, and stir and scrape up the brown bits from the pan.  The sauce quickly thickens, but it shouldn't be pasty.  Add more broth if necessary.  The sauce should be translucent and about the consistency of honey.  Put the chicken back in the pan, turning once to coat, then partly cover the pan and let the chicken reheat gently for a minute or two more as the sauce becomes a glaze.  Stir in capers, heat a moment or two more, then serve.

Comments

[heydave]

Flatten them with your hand? A little girl like you? Talk about taking out yer aggressions.

I'm thinking that the lemon juice, capers and some herb things, tossed in a bag with the chicken (cut into BIG tenders or small breast portions) would be a good marinade for a couple of hours, first.

Maybe I'll do a side by side and see how they compare!