Butterflied Chicken Breasts (chicken
Piccata)
*******
This very quick way to sauté moist, tender chicken
is worthy of serving company or simply cooking a quick meal at college. Shannon was served this a lot on her mission.
Butterflying the breasts is faster than pounding the meat thin with a mallet.
It makes them about a consistent 1-centimeter thick, which ensures even
cooking. Serve the chicken breasts plain or with any of the sauces that follow
this recipe. If making a pan sauce,
turn the oven to 200º before you start this recipe and place the cooked chicken
in the warm oven while making the pan sauce.
4 chicken breast cutlets, organic *
(boneless, skinless about 1½ pounds), trimmed, tendons removed, rinsed, and
thoroughly dried
Salt and ground black pepper
¼ C flour, rice flour or coconut flour
1 tsp salt
½ tsp pepper, freshly ground
1½ TBL unsalted butter
1½ TBL olive oil
1. Rinse chicken in cold water; pat dry with paper
towels. Lay a chicken breast on the cutting board, and with a very sharp knife,
start on the long side of the breast and cut the meat in half horizontally, stopping about
½-inch from the opposite side of the meat. Open the breast like a book, with
the attached side acting like the spine of a book. Repeat with remaining
breasts.
2. Sprinkle salt and pepper on both sides of cutlets
(make sure the cutlets are dry).
Measure flour onto plate or pie tin. Press cutlets, one at a time, into flour. Pick up cutlet from tapered end; shake
gently to remove excess flour (alternatively, put flour, salt and pepper in a
ziploc bag and shake one breast at a time in this, shaking off excess flour).
3. Heat half the butter and half the oil in large 12-
to 14-inch heavy-bottomed skillet. Swirl skillet over medium-high heat until butter has
melted. Continue to heat skillet
until butter stops foaming and has just begun to color. Lay 2 cutlets in skillet, tenderloin
side down. (repeat this later with other two cutlets)
4. Maintain medium-high heat, so fat sizzles but does
not smoke. Sauté butterflied
breasts until browned on one side, about 4 minutes. Turn cutlets with tongs (a fork will pierce meat and drain
juices); cook on other side about 3 minutes until meat feels firm when pressed
and clotted juices begin to emerge around tenderloin. Saute remaining 2 chicken breasts in same manner. Reserve the golden fond in the pan to
make sauce of your choice (it is really important to the flavor and consistency
of the sauce).
5. Serve immediately, or, if making one of the sauces,
transfer to 200º oven until sauce is ready.
Lemon-Caper
Sauce
1 clove garlic, chopped
½ C dry white wine (I don't use)
½ C chicken broth
1 TBL lemon juice, freshly squeezed
2 TBL capers
2 TBL butter, unsalted
1 TBL chopped parsley
1. Add garlic to the fond in the same pan
that you used to sauté the chicken.
Deglaze with the wine and simmer for a few minutes until the wine is
reduced to about 2 TBL. Add broth, lemon juice, and capers. Cook for a few
minutes more. Place chicken cutlets into the pan to warm through. Remove
chicken to a warm serving platter. Add butter and parsley to sauce in the pan
and swirl to combine. Pour over chicken on platter and serve. Garnish with
fresh parsley sprigs.
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