Since I'm way too awake now to hope to go back to sleep, I figured I'd write
the list and tell how I made my chicken picata yesterday, especially since
Christina wants to know. Here's what I did.
Prep list:
5 boneless, skinless chicken cutlets, about 2 pounds. These can be found in
the freezer section of most good grocery stores, already pounded out for you.
Each cutlet I used weighed roughly 6.5 ounces.
4 tablespoons unsalted butter
3/4 cup all-purpose flour
3/4 teaspoon or so kosher salt
1/2 teaspoon coarse black pepper
1/2 cup finely-chopped onion
2 cloves garlic, minced
1/4 cup dry white wine
3/4 cup good chicken stock or broth. I much prefer the Kitchen Basics brand.
3 tablespoons capers (do not rinse)
1 large lemon, cut in half, slice one of the halves paper thin and remove
the seeds.
1/4 cup minced fresh parsley
Cooked rice, for serving, if you like
Get all of the chopping, measuring, etc. done before you even set the pan on
the burner. Once you get going, you do not want to stop to prepare one of the
ingredients. Start by placing your largest skillet, mine was 14 inches, over
medium-high heat, and place 2 tablespoons of the butter and the oil in the pan.
Combine the flour, salt, and pepper in a pie plate and dredge the chicken
pieces in the seasoned flour. When the butter stops foaming, lay the chicken
in the skillet. Brown on the first side for about two minutes, then turn and
brown the second side. I had to do mine in two batches. Use a little more
oil, if needed. When chicken pieces are done, remove them to a large platter
and set aside. You're not looking to cook the chicken all the way through at
this point, but you do want some nice color on the chicken.
Add the remaining 2 tablespoons of the butter to the skillet, and when it
stops foaming, add the onion. Saute briefly until it is softened, about 3 to 4
minutes. Add the garlic and cook, stirring constantly, for an additional 30
seconds. Add 1 tablespoon of the seasoned flour from when you dredged the
chicken, and cook, stirring constantly, for 1 minute. Add the wine, then cook
until it is nearly all evaporated and the pan is dry, 1 to 2 minutes. Add the
chicken stock, and stir well. Bring just to a simmer. The sauce should
thicken a bit, but will be thinner than gravy. Squeeze the juice from the half
of the lemon you did not slice paper thin, into the skillet and stir to
encorporate. Add the thinly-sliced lemon, then place the chicken into the
skillet, turning to coat lightly with the sauce. Cover the skillet, adjust the
heat to medium-low to maintain a simmer, and cook until the chicken is cooked
through, about 10 to 12 minutes.
To serve, add the capers and parsley to the skillet, then turn the chicken
pieces to coat with sauce. Serve along side the rice, drizzling a little of
the sauce over the rice, as well as plenty on the chicken.
NOTES: Make sure the chicken is browned well on both sides, otherwise, it
could fall apart when you try to coat it with the sauce. And, make sure the
lemon slices are very, very thin. The thinner they are, the easier they will
be to eat. If done properly, the lemon slices will almost dissolve into the
sauce, and each bite with lemon in it will really make the flavor pop.
