![]() Transfer half the garlic and capers to a small bowl set aside.Ħ. Cook, swirling occasionally, until garlic and capers are golden brown and crispy, about 2 minutes. Using a wooden spoon, tongs, or a fish spatula, do your best to scrape up the browned bits (more will come up when you add the wine). Without wiping the skillet, add 2 tablespoons of butter, sliced garlic, and capers. Transfer to a plate, and repeat with remaining chicken, adding additional neutral oil as needed.ĥ. Flip the chicken and cook for an additional 1-2 minutes. Cook until deeply golden brown on one side, 2-4 minutes. Add two pieces of chicken to the skillet, pressing each piece gently with tongs or fish spatula to ensure good contact (which = good browning). ![]() Heat two tablespoons of neutral oil in a large skillet over medium-high heat until oil is shimmering (but not smoking), 1–2 minutes. Thinly slice four cloves of garlic and finely chop the remaining set aside.Ĥ. Season chicken with salt and pepper set aside. For this particular dish, I think it’s better to err on the side of thicker rather than thinner (which could result in torn, shredded meat which we don’t want here).ģ. Place each thin piece between a folded piece of parchment paper (you can also use plastic wrap) and using a meat pounder (if you’ve got it), a small heavy skillet, or perhaps even a rolling pin, pound each breast, aiming for an even thickness (do your best), about ⅛” thick. This is hard to describe, but you get it.Ģ. Each breast should give you two thin pieces rather than two thick chunks. Working your way from the thickest part to the thinnest part, slice each chicken breast in half crosswise (like you’re going to butterfly it, splayed open like a book). 2 large boneless, skinless chicken breasts (about 1-1 1/4 pounds) Kosher salt, freshly ground black pepper 5 garlic cloves 2 tablespoons neutral oil, such as grapeseed or canola, plus more 3 tablespoons unsalted butter, divided 2 tablespoons capers, drained ½ teaspoon crushed red pepper flakes, plus more 1 lemon, very thinly sliced, seeds removed 1 cup dry white wine, such as pinot grigio ½ cup parsley, tender leaves and stems, coarsely chopped or tornġ. Those are important, too, crisped up in chicken bits and butter, half simmered with the sauce, half removed to serve as a crispy, crunchy topping. Those are important– half simmering with the white wine till soft and tender, the other half added at the end for a jolt of bitterness and acidity. ![]() I’d be lying if I said pounding your chicken to the proper thickness was that important here– you could make this recipe with bone-in, skin-on chicken thighs, and it would be amazing (but it wouldn’t be piccata– who’s etymology is “to be pounded flat”), and I actually find the chicken breast on the thicker side to be a bit juicier, which nobody’s complaining about. Here, it’s a naked boneless, skinless chicken breast that browns nicely in the pan, giving you lots of bits and bobs to scrape up with browned butter, garlic, capers, and white wine. This chicken piccata does not require you to dredge the breasts in flour for me, it’s an unnecessary step (see also: a little eggplant parmesan ) that only results in unwanted sogginess. It can be poached for salad! God, do I love a poached chicken salad. ![]() It browns well if your skillet is hot enough (and it should be), giving you plenty of good pan bits to work with as the start of a ridiculously good sauce. It’s lean, which makes it a good candidate to finish with butter, lots of olive oil, or both. ![]() It cooks quickly and can be pounded out to cook even quicker. If done correctly, it’s both juicy and pleasantly firm, like a good peach. *Along with “clams are better than oysters,” “boneless skinless chicken breast is one of the best cuts of chicken” is a largely unpopular opinion I hold. This version has you skip the flour dredge because I find it unnecessary and even undesirable (I hate soggy foods), but otherwise it’s pretty straightforward take with a few predictable yet WONDERFUL additions (crispy garlic/caper mixture for texture on top, more lemon than average, butter two ways). My colleague Lauren swore that I referred to it as “the shrimp scampi of the land” which I haven’t been able to stop thinking about, but it does deploy the same undeniably flawless combination of butter, white wine, garlic and lemon. ![]()
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