Chef’s Corner/Recipe of the Month
Chicken Piccata
| Chicken Breast, boneless-skinless | 6 ounce |
| Flour, all purpose | |
| Salt | to taste |
| Black Pepper | to taste |
| Eggs, whipped | |
| Bread Crumbs, Panko |
| Olive oil | |
| Shallot, diced | 1 |
| Capers | 1 tsp |
| Wine, white | 4 ounce |
| Butter, unsalted, soft | 2 ounce |
I suggest preparing all items above prior to cooking the chicken. This is a simple one pan dish that can be cooked quickly once all items are prepared for use.
Set up a “breading” station as follows: One container of flour to lightly coat chicken, season flour with salt and pepper. A separate container for the whipped egg and a separate container for the bread crumbs.
Set up a “sauce” station as follows: Prepare the diced shallot and have the drained capers, white wine, and softened butter ready to make the sauce. The wine can be any white wine you choose and we use a medium-dry Chardonnay.
Once these items are prepared you can now prepare the chicken. Gently pound the chicken to even thickness to ensure even cooking. Place the chicken in the flour, then egg, then bread crumbs. Coat the bottom of sauté pan with olive oil and bring to medium heat. Saute the chicken on both sides to a temperature of at least 165 degrees. If your heat is adjusted properly you may achieve this in the pan. If the bread coating begins to become too dark; adjust the heat or you can finish cooking in an oven.
Once the chicken is cooked, remove from the pan and place on a plate or platter. Place the empty pan back on medium heat and add shallots and capers. Once shallots have become translucent, deglaze the pan with the wine. Reduce the wine by approximately half and finish the sauce with the butter. Ladel or spoon the sauce on top of the chicken. Enjoy this with your favorite sides and a nice glass of wine.
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