Chicken is anything but boring with this one-pan wonder from Chef Fabio. Combining a few basic ingredients found in most kitchens, this chicken piccata is sure to become a family favorite. Ready in less than half an hour, this dish is perfect any night of the week.
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Recipe by Fabio Viviani
Yield: 2 servings
2 medium boneless skinless chicken breasts
1 teaspoon salt
1/2-3/4 cup flour
2 tablespoons butter, divided
2 teaspoons plus 1 tablespoon extra-virgin olive oil 2 tablespoons minced garlic
1/2 cup chicken stock
1/4 cup dry white wine
1 large lemon
2 tablespoons drained capers
1 tablespoon chopped fresh parsley
Freshly ground black pepper to taste
Cut the chicken breasts in half horizontally: With the blade of the knife horizontal to the work surface and with your free hand pressing down slightly on a chicken breast, slice horizontally through the breast so that you have 2 same-size pieces. Repeat with the remaining breasts, so that you have 4 pieces.
Place the 4 pieces of chicken between 2 pieces of plastic wrap and pound them to about 1/3-inch thickness.
Beat the eggs and salt in a shallow bowl large enough to hold a piece of chicken. Place the flour in another bowl.
Coat the chicken first with the egg and then with the flour, tapping off the excess. Discard any unused egg and flour.
Over medium heat in a nonstick skillet large enough to hold all 4 pieces of chicken in a single layer, melt 1 tablespoon of the butter and add the 2 teaspoons of olive oil.
Add the chicken and saute until it is golden brown, 3 to 5 minutes on each side.
Remove the chicken from the skillet and set it aside.
Add the remaining 1 tablespoon of butter and the 1 tablespoon of olive oil to the skillet.
Add the garlic and capers; saute for 15 seconds.
Add the chicken stock, white wine, and the juice of the lemon.
Boil the sauce to reduce it, about 3 minutes.
Return the chicken to the sauce, and simmer over medium-low heat until the sauce thickens a little more, about 10 minutes. Transfer the chicken to a serving plate.
Add the parsley and pepper to the sauce. Bring it to a boil, and remove it from the heat.
Spoon the sauce over the chicken, and serve.
Fabio's Chicken Piccata is easy enough to make any night of the week!
--Halving the chicken breasts horizontally is the biggest challenge of this recipe, but it is easy to do once you get the hang of it. Use a sharp knife.
--Wrapping the chicken in plastic before pounding it is an easy trick to keep the chicken protected from the mallet and the work surface protected from raw chicken.
--If you're short on time and not counting calories, decrease your final reduction time by simply swirling a tablespoon of cold butter into the sauce after you have removed it from the heat.
--Serve with a side of steamed vegetables for a delightfully easy, flavorful, and healthy meal!
Like this dish? Check out these other EASY CHICKEN RECIPES from "Chow Ciao!"
Easy Chicken Dinner
Orange-Chili Chicken Skewers