Chicken Piccata

 

I am writing this on Monday, the 3rd day of October. And Becky and I are coming off of this weekend after 3 glorious meals. Friday was mesquite grilled tri-tip with hash browns. Saturday was pizza. And Sunday was bucatini with a San Marzano red sauce with beef and hot Italian sausage. So today is a perfect day to select some lighter fare.

Fortunately, I always have skinless, boneless chicken breasts on hand. Costco sells a 6.5 pound bag of them for less than $30. They are individually frozen and always identical in size, so it's easy to pop 2 out, thaw them and cook them up for dinner. So that is precisely what I will do tonight....thanks to this modified New York Times recipe and a box of rice pilaf from our pantry.

INGREDIENTS

2 boneless, skinless chicken breasts, halved horizontally

Kosher salt and black pepper

All-purpose flour, for dredging

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small shallot, peeled and sliced lengthwise

1 lemon, halved (one half thinly sliced and seeds removed, the other half juiced)

1/2 cup chicken stock

1 tablespoon dijon mustard

2 teaspoons drained capers

DIRECTIONS

1. Season both sides of the chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat until the butter has melted. Add chicken and sauté until golden brown, about 3 minutes per side.
3. Remove chicken, place on a plate and cover with foil. Add shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Mix stock and mustard and add to skillet. Simmer, until reduced by half, about 3 minutes.
4. Reduce heat to low, then stir in 2 more tablespoons butter, capers and lemon juice, Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top.

Wine pairing: Zinfandel