Fothergill Meals
Chicken Piccata
6 servings
portions40 minutes
temps totalIngrédients
2 pounds boneless, skinless chicken cutlets or breasts, butterflied to create thinner pieces
½ teaspoon freshly cracked black pepper
1¾ teaspoons sea salt
1 cup flour
10 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon minced garlic (from 4-6 cloves)
1½ cups chicken stock
1 teaspoons lemon zest (from 1 lemon), plus more to taste
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
Fresh parsley, chopped, optional
Instructions
Prepare the chicken
Season the chicken all over with the pepper and 1½ teaspoons of the salt. Place the flour in a shallow bowl. Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Discard the flour when finished dredging.
Cook the chicken
Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has melted. Add half of the chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Repeat with the remaining chicken, adding more butter and oil to the skillet as needed. Transfer the chicken to a serving platter.
Make the sauce
Add the shallot to the pan and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the stock and simmer until the liquid is reduced by half, 4-5 minutes. Reduce heat to low, then stir in 4 tablespoons of the butter, capers, lemon zest, lemon juice and the remaining ½ teaspoon of salt.
Add sauce, garnish and serve
Pour the sauce over the chicken and garnish with parsley before serving.
Nutrition
Taille de portion
-
Calories
457
Lipides totaux
30 g
Graisses saturées
31 g
Graisses insaturées
-
Graisses trans
-
Cholestérol
109 mg
Sodium
536 mg
Glucides totaux
19 g
Fibres alimentaires
2 g
Sucres totaux
2 g
Protéines
27 g
6 servings
portions40 minutes
temps total