Behind the Recipes
Monsieur's Chicken Piccata by Gregory Generet
Makes 4 servings
INGREDIENTS:
2-3 lbs chicken cutlets
1 lemon, juiced
3 tbsp. butter
3 tbsp. olive oil
1/2 cup fresh bread crumbs
1/2 cup Wondra flour
1 cup chicken stock
1 tsp. capers
1 clove garlic, crushed and finely minced
Salt and pepper to taste
1 tbsp. chopped parsley
PREPARATION:
1. In a large skillet over medium-high heat, melt 2 tbsp. of butter and olive oil together.
2. Combine the bread crumbs and flour in a bowl. Dredge chicken in this mixture until thoroughly coated.
3.When the butter and oil begin to sizzle, add 2 pieces of chicken to the pan at a time and cook until browned. Flip each cutlet and cook on the other side for about 2 more minutes, or until cooked through. Transfer to a warm plate, and repeat process with remaining cutlets.
4. Add the stock, lemon juice and capers to the same pan. Return to stove and bring to boil, scraping the brown bits from the pan, which add extra flavor.
5. Return the chicken to the pan and simmer for 5 minutes, then place the cutlets onto a serving platter. Add the remaining 1 tablespoon of butter and the crushed garlic to the sauce, and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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