chicken piccata – a garlicky, lemony chicken dish

by Michelle March 15, 2014

written by Michelle March 15, 2014

I’m sure you’re a little weary of me whining about the weather – ooo that alliteration wasn’t planned. I love it when that happens… Sorry, back to whining! I’m starting to lose my mind. Ralph actually went out and bought me a bottle of vitamon D pills. Apparently, they replace the spunk in your step after you’ve been sun-warmth deprived for five months. As I type – wait for it – it’s storming!!!!! Ice pellets, 50 kilometres per hour winds, blowing snow and frigid temperatures happening right outside my window…

We’re suppose to be picking Sara up, in an hour, at the airport except she texted us to say that the plane might not land due to the weather.

OK – enough.

I’m going to force myself to think positively. The plane will land. We’ll have an awesome sun-filled weekend, with our darling daughter and life will ease into Spring. And just because I’m really trying to pull this state-of-mind off, I give you my latest version of chicken piccata. It’s actually an adaption from Jeanne Kelley’s cook book “Blue Eggs and Yellow Tomatoes”. Meggie gave it to me for Mother’s day a couple of years ago because there’s a bit in the book on keeping your own laying hens. Turns out, the recipes are fabulous! The photos are sunlit, airy and keeping me afloat during these last few weeks of winter. Fingers crossed…

UPDATE: Storm’s over – Sara’s here…big smile!

Chicken Piccata-adapted from Blue Eggs and Yellow Tomatoes Cook Book
Serves 4
Preheat oven 400*F

4 – 7 oz chicken breasts, skin-on – bone-in
1/3 cup flat Italian parsley, chopped coarsely
¼ cup capers, drained
¼ cup extra virgin olive oil
1 shallot, minced
3 cloves of garlic, minced
¾ cup dry white wine
Zest of 1 lemon
1 tablespoon fresh lemon juice
Sea salt and freshly ground pepper
½ cup Reggiano-Parmigiano, shredded

THE STEPS:

In a small bowl, stir together parsley, capers, lemon zest and half of the olive oil
Place a large skillet over medium high heat and add the remaining olive oil
When oil is hot add chicken breasts, bone side down
Generously salt and pepper the breasts and cook until a bit of blood seeps through the top
Using a metal spatula, turn breasts over, browning the skin side – about 4 minutes. Try to keep the skin from sticking
Turn the chicken breast back on to the bone then place the skillet in the oven to finish cooking the breasts – about 15 minutes.
Remove skillet from oven and place chicken breasts on a platter to rest. Cover platter.
Place skillet over medium high heat.
Add shallots and garlic and sauté until fragrant and golden.
Add wine and lemon juice to de-glaze the pan.
Reduce sauce to half the volume.
Transfer each chicken breast to it’s own plate.
Divide sauce between the four servings, pouring it over the chicken
Divide the parsley mixture between the plates, sprinkling it on top of the breasts
Finish with a sprinkling of shredded cheese.
Serve immediately.

THE LOVE: The magic of this dish is the fresh light taste and texture of the sauce. Make sure your skillet is nicely browned but not scorched. Too dark a pan will produce a burnt flavour and fight against the lemon. Also, the capers are salty so keep that in mind when you are seasoning the chicken.