February 1, 2015
Charred Lemon Chicken Piccata, a Cooking Light recipe
I love chicken piccata. There really isn’t any way that you can mess up chicken and lemon especially when it’s served over pasta. When I saw the recipe in Cooking Light Magazine in the January 2015 issue for Charred Lemon Chicken Piccata, I knew I had to try it. This is what you end up with:
First you slice up 2 small lemons thinly, add some garlic and some sugar and let that mascerate.
The recipe, which I will give you at the end of this post, calls for you to pound out chicken breasts to about three quarters of an inch thick. I don’t like to do that. But luckily I buy my chicken breasts at a meat market which usually has boneless skinless chicken breasts that are between 12 and 14 ounces for a split chicken breast. They are huge! So I take my very sharp chefs knife and I slice the chicken breasts horizontally into two or three much thinner chicken cutlets.
These three chicken cutlets all came from one huge chicken breast. However, when I do cut them this way they do end up closer to a 1/4 to 1/2 inch thick so I have to adjust the cooking time a little to keep from having overcooked, dry chicken.
Anyway, this recipe turned out very well and I really enjoyed it. For those of you who are on Weight Watchers, the chicken, one cutlet, and about 3 tablespoons of the sauce comes out to about 8 Point Plus. The pasta is extra. Now without further ado here is the recipe:
Charred Lemon Chicken Piccata
2 small lemons, cut into thin rounds
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon grated shallot
1/2 teaspoon grated garlic
1 cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
Combine the lemon slices, sugar, and garlic in a medium bowl.
Sprinkle the chicken with salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons of oil. Cook chicken for about four minutes on each side or until it is done. Remove the chicken to a platter and tent loosely with aluminum foil. Add the lemon mixture to the now empty pan and cook for one minute or until the lemon slices are slightly charred, turning occasionally. Then return the lemon mixture to its bowl.
Wipe the pan with paper towels. Over medium heat add 1 1/2 teaspoons of butter to the pan. When the butter has melted, add the shallot, 1/2 teaspoon of grated garlic, the oregano sprig and the thyme sprig. Cook for about one minute. Add the wine to the pan to deglaze. Bring to a boil and cook for about 3 minutes or until the wine has almost evaporated.
Add the remaining 1/8 teaspoon of salt, the chicken stock, and the flour to the pan, stirring with a whisk. Bring to a boil, reduce heat and simmer three minutes or until liquid is reduced to about 2/3 cup.
Remove the pan from the heat, discarding the oregano and thyme sprigs. Stir in the remaining 1 1/2 tablespoons of butter and the capers, stirring until the butter melts. Return the chicken and any juices to the pan and coat the chicken with the sauce. Top the chicken with the lemon mixture and sprinkle with parsley.