Chicken Piccata
Chicken piccata is a classic Italian-American staple. Thought to have been created here in the States in the thirties by Italian immigrants, it was traditionally made with veal (which was cheaper back then). In the years since, chicken has become the star of the dish.
I decided to take this classic, skip the flour dredge, and add lots of red caramelized onions to balance the tart cured lemon. This dish is simple and impressive. I like to boil up some packaged fresh ravioli to serve as a bed for the bright, delicious piccata.
Chicken Piccata
Prep time 15 minutes
Cook time 20 minutes
Serves 4
24-hour cured lemons (adapted from Cook’s Illustrated)
3 medium lemons, sliced very thin, ends removed
3 tablespoons kosher salt
3 tablespoons sugar
1 teaspoon white vinegar
1/3 cup olive oil
1. In a large jar combine lemons, salt, sugar, and vinegar. Let it stand for an hour on the counter.
2. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge for 24 hours before using. These last up to 6 weeks in the fridge.
Chicken piccata
3 chicken breasts, thinly sliced
2 teaspoons olive oil
1 teaspoon butter
Kosher salt and pepper to taste
Pinch of chili flakes
1 3.5-ounce jar brined capers, drained
1/2 medium red onions, thinly sliced
4-6 slices cured lemons
3-4 cloves of fresh garlic, minced
1 1/2 cups dry Prosecco or dry white wine (dry meaning “not sweet”)
3-4 tablespoons cold butter
1. Slice each chicken breast into three thin pieces. You will have 9 pieces of chicken total.
2. In a large skillet add the olive oil and butter, heat over medium-high heat, and add the chicken. Season generously with salt, pepper, and chili flakes.
3. Brown the chicken on both sides, roughly 3 minutes. Add the capers, onions, and lemons; sauté 2-3 minutes taking care to flip and rotate the chicken as needed.
4. Add the garlic and sauté 30 more seconds. The pan should feel overly hot at this point. Add the Prosecco. It will hiss and bubble. Use a wooden spoon to scrape any bits off the bottom of the panring everything to a simmer.
5. Reduce by 1/4 and add the cold butter at the end. Stir in a circular motion as the butter melts to emulsify and thicken the sauce.
6. Serve over creamy ravioli, mashed potatoes, or rice pilaf.
