While acid rain, acid reflux, and acid-washed jeans are all the pits, acidity on the plate is nothing short of heroic.
The traditional protein to wield the incisive piccata preparation is veal, but since even lemons, capers, and butter aren't valiant enough to save baby calves from their sunlight and mommy-deprived conditions, I drape it over chicken that I hope saw brighter days.
Farro and garlicky broccoli rabe make comely companions.
Pop! Goes My Dinner.
Chicken Piccata
Serves 4
- 3 lemons, washed
- 1/4 cup capers, drained
- 3/4 cup all-purpose flour
- 4 boneless, skinless chicken breasts, sliced in half horizontally
- chef's measure of salt and freshly ground pepper
- 3 Tbsp. unsalted butter, divided
- 2 Tbsp. olive oil, divided
1/2 cup dry white wine
Preheat the oven to warm, or 200 degrees.
Zest and juice 2 lemons into a small bowl. Add the capers to it.
Thinly slice and de-seed the third lemon, setting the slices aside and taking their picture to commemorate their beauty.
Sprinkle flour into a pie plate and lay a piece of wax paper or parchment to the side of it. Season the chicken (intrepidly) with salt and pepper before dredging it in the flour, spanking off the excess, and placing the coated pieces on the paper.
Melt 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large sauté pan set over medium heat. Add half of the chicken to the pan, cooking 2 to 3 minutes on each side. Add another 1 Tbsp. of butter and 1 Tbsp. of olive oil to cook the second batch the same way. Place the chicken cutlets in a baking dish to stay warm in the oven while you get saucy.
Lower the heat under the pan a touch, then add the wine, using a wooden scraper to urge the browned bits off the bottom to cast their thickening powers. Cook for a minute before adding the lemon zest, lemon juice, capers, and lemon slices. Season with salt and pepper and simmer for 8 to 10 minutes.
Pull the pan from the heat, swirl in the final tablespoon of butter, and nestle the chicken into the sauce to socialize briefly.
Serve spoonfuls of sauce atop the chicken, taking care not to show favoritism when doling out the lemon slices.