Thought I would try a Domestic God post like my sister Rose.
For Sunday dinner I made the family Chicken Piccata, Lemon Butter Noodles, and Steamed Broccoli. This is one of my favorite ways to prepare chicken breast. It adds a lot of flavor. The saltiness of the capers and bitterness of the lemon juice make the flavors interesting. The lemon butter noodles add to the lemon theme. The broccoli is steamed in the microwave so that was the easiest thing to prepare this afternoon.
The lemon butter noodles where also easy. First cook noodles. I used thin spaghetti and cooked on salted water. When they where done I grained them. Melt 1/4 cup of butter in the pot and then add the noodles back in to fry them a little. Then I added the zest and juice of one lemon. Stirred this all together. They where ready to serve.
Now for the fun part making Chicken Piccata. First slice half a lemon into thin slices. Rise two tablespoons of capers. Set to the side. Now is time to pound the chicken breasts. I like to cut each breast into two or three pieces depending on size. Then pound the pieces until they are 1/4 inch thick. You can use a meat mallet. frying pan, or my favorite a rolling pin. The rolling pin work best for me. It has a nice heft to it and a wide area. Salt and pepper each piece then dredge in flour.
Preheat your serving platter in a 200 degree oven. The chicken pieces are going to need a place to stay warm while your making the sauce.
Fry the flour dredged chicken until golden brown and place in warm oven. I like to use olive oil because this is an Italian dish but I don’t think you have to. Also I don’t use a lot of oil. Do small batches and don’t crowd. When all the pieces are done then it is time to make the sauce.
Pour off any excess oil from the chicken frying pan. You only need enough oil to brown two or three cloves of minced garlic. Th garlic should be lightly browned then add one cup of chicken stock. Use this to dissolve the brown bits left over from chicken frying. This is important for flavor. When the sauce thickens up add a 1/4 cup of lemon juice and start to thicken up the sauce again. When it is starting to thicken add the capers. I don’t add the lemon slices until there is about one minute left. You want the lemon slices lightly cooked or too much bitterness will come out into the sauce. At the very end add three tablespoons of butter and whisk together.
Then pull serving platter of chicken out of warm oven. Arrange the lemon slices on top of the chicken pieces. Then pour the lemon caper sauce over the chicken and lemon slices. Garnish with some fresh parsley. We grew this parsley in the back yard. This was delicious and the lemon butter noodles where a nice complement.
There are a lot of Chicken Piccata recipes on the internet. This is dish is simple to make Chicken Piccata at home just as good as most restaurants.