A couple of weeks ago, I had a dinner party for 14 of my girlfriends. I wanted to serve one of my favorites, Chicken Piccata, for the main dish. Chicken Piccata can be a little timely to make, especially for a crowd, but I came up with a solution that worked just fine. The secret is…well…working in stages and prepping before your event. The recipe below is for a party of 6. Hope you like it!
6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
Salt and freshly ground black pepper
1½ cup all-purpose flour, for dredging
½ cup canola oil
2 lemons, 1 juiced, 1 sliced
1 cup dry white wine
1 cup chicken stock
1 chicken bullion cube
½ stick (4oz) unsalted butter
2 tablespoons capers with juice
2 tbs fresh parsley, chopped (optional)
Trim, quarter skinless boneless chicken breast
Evenly pound all piece to uniform size, approximately ⅜ inch thick
Heat cast iron skillet
Add oil to skillet
Salt and pepper both sides of chicken breast generously
Dredge chicken breasts in flour
Place in hot oil to cook only till lightly browned on each side, but don’t cook all the way though.
Remove and place in baking dish
Repeat until all are browned
Pre-heat oven to 350°F
Remove any excess oil from skillet, if any
Pour dry white wine is skillet to deglaze, simmer until reduced by half
Add chicken stock, lemon juice and bullion cube, simmer until reduced by half
Add butter to melt
Sprinkle capers over chicken
Place lemon slices over chicken
Pour sauce over chicken
Bake in oven until the internal temperature of the thickest piece reaches 165°F
Remove and serve
