Cooking settles my soul. I'm surrounded by chaos it seems day in, day out - regardless of what is happening in the current news cycle. I'm sure everyone feels at times that the hustle and bustle of work and child-rearing, bill paying and housekeeping can wear you down. That's when I turn to making something wonderful in my kitchen.
Chicken Piccata is a classic. It doesn't require fancy ingredients, and it often is a crowd pleaser. I find it very comforting as well. Two years ago, I suffered a miscarriage. My family insisted I eat something upon returning home from the hospital trying to conclude the most unsettling day I have ever had in my life. Head pounding, heart breaking, delirious from trying to understand the unfathomable. I ordered some Chicken Piccata from a local restaurant. I ate about five bites before collapsing into a bed filled with loss and tears. But in some way that simple Chicken Piccata made me feel like maybe everything will be ok. I like to make this dish when we need our spirits lifted. When we need a fabulous dinner without a lot of thought. I hope you do the same.
Chicken piccata
Makes 4-6 servings
2 lbs. thinly cut chicken cutlets
½ cup flour, plus 2 Tbsp.
Zest and juice of 2 lemons
1 cup of white wine
1 cup chicken broth
2 Tbsp. capers
4-6 garlic cloves, finely chopped
1 shallot, finely chopped
¼ finely chopped fresh flat-leaf parsley
Extra virgin olive oil
1 Tbsp. unsalted butter
Salt and pepper to taste
On a baking sheet, line up your chicken. Season lightly on
both sides with salt and pepper.
In a shallow dish – like a pie dish – whisk together flour
with salt and pepper to taste. Dredge the seasoned chicken cutlets in the
flour.
Meanwhile, in a large pan heat up a Tbsp. olive oil. Lightly
brown chicken on each side – about three to four minutes per side. Remove to a
covered dish. Repeat until all chicken is cooked and removed from pan.
Melt butter and a little more olive oil in the pan over
medium high heat. Add garlic, shallots and lemon zest. Saute until fragrant.
Add 2 Tbsp. flour. Whisk until blended.
Add white wine. Bring to a boil and allow wine to reduce to
about half. Mixture should slightly thicken. Add chicken broth. Bring to a
simmer. Add lemon juice and capers. Season with salt and pepper. Simmer for
about five minutes.
Return chicken to pan. Cover. Cook over medium-low heat
until everything is cooked through.
Top with chopped parsley and serve.
