My utimate winter comfort food! Just wish it were a little more wintery, but just can’t wait anymore! This SO reminds me of my mom and my childhood, and I love making it for MY family!
Piccata hails from Italy, and is classically made with veal escalope or medallions that are seasoned, dredged in flour and quickly sautéed with a sauce made from pan drippings, lemon juice and chopped parsley. In this variation, chicken breasts medallions are substituted. The key is cooking the chicken quickly to brown, but at the same time, maintaining temperature as to not overheat the pan and darkening the butter-wine sauce.
I served this meal with mashed red potatoes; boiled, mashed with milk, butter and salt and pepper) and winter greens (1 – large, 1 – pound container of Organic Girl Super Greens); sautéed with butter / olive oil, seasoned and finished with a spray of fresh lemon juice.
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons olive oil, divided
4 tablespoons butter, divided
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon Maille-brand Dijon mustard
2 tablespoons capers
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped Italian flat-leaf parsley
Juice of 1 – 2 lemons, or to taste
Slurry (2 tablespoons cornstarch mixed with 3 tablespoons water)
• To Prepare the Chicken: Lay the chicken breasts on a cutting board and slice into 1/4-inch thin medallions approximately 3 – 4 inches in diameter. Each chicken breast should yield approximately 6 slices. Season the medallions lightly with kosher salt and freshly ground black pepper. Place the flour in a shallow dish; dredge the medallions in the flour to coat and shake off the excess.
• Heat a sauté pan over medium heat. Add half the butter and half the olive oil to the pan and heat until the butter is frothy. Sauté the chicken medallions in batches to avoid over-crowding, (adding additional butter and oil, if necessary). Sauté until lightly browned and almost cooked through, two minutes per side. Remove medallions to a plate. Sauté remaining pieces.
• Heat the remaining butter in the sauté pan over medium heat. Add the shallots and garlic and sauté for 30 seconds. Add the wine, chicken broth and whisk in the Dijon mustard. Add the capers.
• Return the chicken medallions to the pan and turn in the sauce. Season with kosher salt and freshly ground black pepper. Add the parsley and lemon juice, to taste. If the sauce is too runny, whisk in 1 to 3 tablespoons of the slurry to thicken to the “nappe” consistency.
• Serve with mashed red potatoes and sautéed winter greens.
Serves 4
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