Chicken Piccata

A wonderful weeknight dish which can be prepared in less than half hour. This dish offers a perfect balance of acidity with the addition of lemon juice, a little bit of white wine and capers. Finish it off with the a dash of cream and you have yourself and elegant dinner ready in minutes. Originating from Italy this dish is usually prepared with veal scallops, but when cooked with chicken thighs, you have something very different, yet very satisfying. The trick is to make the sauce just right, so it is not too acid nor too salty. I use light cream which, with the addition of flour in the sauce, gives it just the right richness and make the sauce onctuous and rich enough. Serve with grilled potatoes or pasta.

INGREDIENTS
2 Tablespoons Butter
1 Tablespoon Olive oil
500 Gr. Chicken thighs
3 Tablespoons all purpose flour
Salt & Pepper to taste

For the Sauce
1 Tablespoon all purpose flour
1/4 Cup of White wine
Juice of 1 lemon
3/4 Cup of Chicken broth
1 Tablespoon Capers in vinegar
4 Tablespoon light cream

INSTRUCTIONS
Using a large piece of parchment paper folded in half, place the chicken thighs between the sheets and using a rolling pin, flatten the meat a little bit.
Pour flour in a disposable plastic bag and season it with salt & pepper. Cut the chicken thighs in two pieces and drench them in flour. Make sure they are generously floured as it will help the sauce to thicken.
Using a heavy base saucepan, melt the butter and the olive oil and when the butters stops bubbling, place the chicken thighs on the pan and cook for about 4-5 minutes, until brown and crispy. Turn over and cook for another 5 minutes, until both sides show a beautiful brown color.
Remove the chicken thighs from the pan and keep aside. ( I place them in a 150 Celsius oven, to keep them warm)
Remove the excess fat from the pan, keeping about 1 tablespoon and pour the last tablespoon of flour. Using a small whisk, move the flour around grill it until it start to brown a little. Add the lemon juice and continue whisking. Add the chicken broth and the cream. Continue whisking and bring to a light boil. When the sauce starts to thicken add the chicken thighs back in the pan and finish with a garnish of capers.
Serve with a light salad, a pasta or grilled vegetables of your choice.

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