Chicken Picata

Składniki

▪ 2 boneless, skinless chicken breasts

▪ Salt

▪ AP flour (for dredging)

▪ Olive oil

▪ 25g (2½ tbsp) garlic, finely minced

▪ 30g (3 tbsp) capers, drained

▪ 3g (1 tsp) AP flour (for sauce)

▪ 200g (¾ cup + 2 tbsp) white wine, preferably Chardonnay

▪ 100g (7 tbsp) chicken stock

▪ 10g (2 tsp) lemon juice

▪ 75g (5 tbsp) unsalted butter, cold, cut into tablespoon-sized cubes

▪ 5g (2 tbsp) flat-leaf parsley, chopped

▪ Lemon zest (½ lemon)

▪ Pinch of salt to finish

Wskazówki

1. Slice each breast in half horizontally, then pound each piece into a ¼"-thick cutlet.

2. Season both sides with salt and pepper. Rest 5–10 minutes.

3. Dredge in flour, rest 5 minutes, then dredge again right before cooking. The double coat gives you a crispier crust that holds the sauce.

4. Fry cutlets in a 12" pan over medium-high heat in olive oil, about 3 minutes per side, pressing down with a spatula for the first 15–20 seconds. Pull and set aside. Wipe out excess oil and dark bits.

5. Return pan to medium-low. Add capers, cook 1 minute until they soften and take on a little color.

6. Add garlic with a touch more oil. Cook 90 seconds on medium-low — keep it moving, this can burn fast.

7. Sprinkle in 3g flour, stir to combine.

8. Add white wine, scrape the pan, and reduce until nearly dry — about 90 seconds. You'll know it's ready when your spatula leaves a wide trail.

9. Add chicken stock, reduce by 50%, about 2–3 minutes.

10. Off heat: add lemon juice, then whisk in cold butter a few pieces at a time until the sauce is glossy and smooth.

11. Stir in parsley and lemon zest. Taste for salt. Spoon over cutlets and serve immediately.