Chicken picatta (inspired by The Bear)


Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 shallot, or 1/2 white onion (chopped finely)
  • 1 garlic clove (sliced in slivers)
  • 1 1/2 Tbsp capers
  • 1/3 cup white wine
  • 1 lemon (half to cook, half for finishing)
  • 1/2 cup hot chicken stock (heating in a saucepan on stove)
  • 4 Tbsp cold butter
  • 2 Tbsp neutral oil
  • salt and pepper
  • parsley, washed and chopped
Instructions:

  1. Slice each chicken breast in half crosswise, starting from the thickest part and working towards the thinnest part. You should have four thin pieces.

  2. Place the chicken pieces between two sheets of baking paper or plastic wrap. Use a meat mallet or a heavy object to pound the chicken until it’s about 4mm thick.

  3. Season both sides of the chicken with salt and pepper, then set aside.

  4. (My addition to the recipe: coat chicken in flour on each side- this helps it get a good sear in the pan. Also, if I have extra time, I prefer to eat it as a milanese cutlet, so breaded and fried using a flour-egg-panko coating ahead of time. Up to you!)

  5. Heat 2 tablespoons of neutral oil in a large, heavy-bottomed pan or skillet over medium-high heat. The oil should shimmer but not smoke.

  6. Add the chicken pieces to the pan. Press each piece gently with tongs or a spatula to help it brown evenly. Cook for 2-4 minutes on the first side until deeply golden brown.

  7. Flip the chicken and cook for an additional 1-2 minutes on the other side.

  8. Once cooked, transfer the chicken to a plate and keep it warm while you make the sauce.

  9. In the same pan (without wiping it clean), add 2 tablespoons of butter. Once melted, add the chopped shallot (or onion) and minced garlic. Cook until beginning to caramelize (about 2-3 minutes), and then add capers. Sauté over medium heat.

  10. Add the lemon slices to the pan and cook for an additional 2 minutes.

  11. Pour in the white wine and cook, stirring occasionally, until the liquid is reduced by half.

  12. Stir in the hot chicken stock to deglaze the bottom of the pan. TURN THE HEAT OFF, and then whisk in the remaining 2 tablespoons of cold butter until the sauce is smooth and slightly thickened.

  13. Season the sauce with salt and pepper to taste. Squeeze in some fresh lemon juice and sprinkle chopped parsley over the sauce.

  14. Briefly warm the chicken in the sauce, transfer to a plate, then spoon over the sauce and serve.

Comments

Post a Comment

Popular posts from this blog

Vegetarian gravy (NYT)

 Recipe made as an amalgamation of a few recipes, courtesy of:  https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy  and  https://www.lifeasastrawberry.com/creamy-mushroom-sauce/ Ingredients: ½cup extra-virgin olive oil     ½small onion, finely chopped (½ cup)     4ounces baby portobello mushrooms, finely chopped (1 cup)     ½cup all-purpose flour      1/2 milk      2 tbsp butter     4 to 5cups vegetable stock, preferably homemade, as needed      2 tbsp veggie bouillion paste     ½teaspoon kosher salt     ¼teaspoon black pepper Instructions:     Step 1     In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.     Step 2     Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Add butter as needed. Slowly w...
Read more

Lomo Saltado

Image
 Recipe courtesy of:  https://www.seriouseats.com/lomo-saltado-peruvian-stir-fried-beef-with-onion-tomatoes-and-french-fries We wouldn't change a single thing about this recipe besides perhaps adding a little bit more liquid for it to be a bit more saucy at the end. Otherwise, perfectly executed! Ingredients (serves ~2)   1   pound  ( 450   g ) beef tenderloin,  skirt steak , or other tender and flavorful quick-cooking steak 1/4   cup  ( 60   ml ) peanut, canola, or  vegetable oil , divided, plus more if needed Kosher salt 1   medium  ( 8   ounces ;  225   g )  red onion , cut into 1/2-inch slices 4   scallions  (about  2   ounces ;  60   g ), roots and any wilted parts trimmed, remainder cut into 2-inch lengths 1  fresh or frozen  ají amarillo chile pepper  (about  2   ounces ;  60   g ), defrosted if frozen, then stemmed, seeded, an...
Read more

Fancy creamed spinach

 Recipe courtesy of Serious Eats: https://www.seriouseats.com/food-lab-creamed-spinach-recipe (Makes 4 servings) Ingredients:  3 tablespoons unsalted butter 2 medium shallots, finely minced (about 1/2 cup) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 pounds curly spinach, trimmed, washed, and drained 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg 1/4 cup store-bought or  homemade  crème fraîche Kosher salt and freshly ground black pepper 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup; optional) Instructions: 1) Melt the butter in a Dutch oven or large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next. FEATURED VIDEO 0 seconds of 15 seconds Volume 0%   There was a...
Read more