Dinner Party!

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!

Chicken Piccata

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)

Pepper

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

1. 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.
2. 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.
3. 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.