Oh, Chicken Piccata, I have feared you & your intimidating process for years. My thoughts were that you had too many ingredients, which means a fairly pricey dish & I lacked the skills of a trained chef to be able to pull you off. Haha, I can laugh at those thoughts now because I defunct-ed all of them after finally attempting to make you. I omitted (mushrooms & artichoke bottoms) a few of the ingredients to make it a more reasonably priced dish, which also simplified the process into a skillet meal, so that you too can enjoy making this amazing dish for your family tonight. My hubby has been nagging...yes, men nag too ;) to make this for years so you can imagine the look on his face when he walked through the door, after a long day a work to find this dish waiting for him to devour. The sauce is what makes this dish what it is, a creamy, lemon-y, garlic explosion of flavor that leaves you licking your plate for every last drop. You have to make this for your family & come back & share with me your experience watching them devour it. Also, this makes a great dish for your next dinner party, so easy & will leave them thinking you slaved for hours ;)
1/3 cup flour
2 tablespoons parmesan cheese
salt, pepper & garlic powder to taste
2 chicken breasts, butterflied
2 tablespoon butter, divided
1 tablespoon olive oil
2-3 garlic cloves, grated (about 3/4 tsp)
1 cup chicken stock
3 tablespoons heavy cream
1 1/2 tablespoons capers
2 tablespoons fresh lemon juice
In a shallow dish, combine flour, cheese, salt, pepper & garlic powder. Pat dry your chicken with a paper towel, so the coating with adhere. Coat each piece entirely in flour mixture. In cask iron skillet, over medium high heat, melt together 1 tablespoon of butter & 1 tablespoon olive oil. Add chicken and cook on each side for 3-5 minutes until they begin to brown. Remove them & place on a plate, cover with foil and allow to rest for 5 minutes. Meanwhile, in very hot water clean your cast iron skillet to remove any charred bits and return to stove (optional). I rinsed mine only because some bits of parmesan had charred slightly, in the bottom & I wanted to avoid transferring that charred flavor into the sauce.
In a cast iron skillet, melt remaining tablespoon butter, over medium heat. Add garlic & cook for about 1 minute. Add stock, lemon juice and cream, simmer to reduce til it's about half as much liquid. Add capers & then chicken back to the skillet. Place in preheated oven at 250F (yes, you read that right) uncovered for about 25-30 minutes. Garnish with fresh parsley.
Makes 4 servings
Big southern hugs,