One of my favorite things to do is have friends over for dinner, drinks, and a board game or two. Our guests brought a delicious salad with tomatoes and cucumbers, and I prepared chicken piccata, garlic mashed potatoes, roasted beets and carrots, and baked a baguette. Also, I learned that I have a talent for Scategories.
And for dessert? I’ll keep that a secret until tomorrow.
This recipe comes from my favorite food magazine, Cook's Country. Simple, straight-forward recipes plus hints, tips, taste-testings, and equipment ratings... with lots of pictures!
Adapted from Cook’s Country, December/January 2009
Notes: I skipped brining the chicken and omitted the capers. Some boneless, skinless chicken breasts are injected (“enhanced”) with a saline solution, so be sure to skip the brining if that’s the case. The sauce will smell really strong while reducing, and while it will have a lot of flavor, it will not be overpowering in the finished dish.
For the chicken cutlets, I sliced boneless, skinless chicken breast in two horizontally, starting at the thick edge of the breast. Pound to about ½-inch thick. No mallet? Use a skillet; that’s what I do. Two chicken breasts (cut into 4 cutlets) were enough for four, although the recipe suggests 8 cutlets for 4 people.
½ cup salt
½ cup sugar
8 thin-cut boneless, skinless chicken cutlets (about 1 ½ pounds)
¼ cup flour
4 tablespoons butter
2 garlic cloves, minced
2 tablespoons drained capers (unless you don’t care for them!)
1 cup low-sodium chicken broth
½ cup white wine
4 strips zest (each about 2 inches long)
2 tablespoons lemon juice
- Whisk 4 cups cold water, salt, and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for at least 15 minutes but no longer than 30 minutes.
- Pat cutlets dry with paper towels and season with pepper. Spread flour in shallow dish. Dredge one side of each cutlet lightly in flour; transfer to large plate. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides (I used a regular stainless steel skillet). Cook 4 cutlets, floured-side down, until golden brown, about 2 minutes. Flip and cook until just cooked through, about 1 minute on second side. Transfer to clean platter and tent with foil. Repeat with additional tablespoon butter and remaining cutlets.
- Add garlic and capers to empty pan and cook over high heat until fragrant, about 30 seconds. Add broth, wine, and lemon zest and simmer until reduced to ½ cup, 8 to 10 minutes. Return chicken and any accumulated juices to pan to heat through, about 30 seconds. Off heat, stir in remaining butter and lemon juice.