Chicken Piccata: Reloaded

Name: Chicken Piccata: Reloaded
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 4 ounces (1/2 cup) chicken broth; 3 ounces (6 tablespoons) white wine, such as Sauvignon Blanc; 1 large lemon, half sliced into 6 wafer-thin slices and half squeezed to make 1 1/2 tablespoons juice; Four 4- to 5-ounce boneless, skinless chicken thighs; 1 tablespoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, plus more for serving; 1 cup all-purpose flour; 4 tablespoons (55 grams) unsalted butter, cut into tablespoon-sized pieces; 3 tablespoons (45 grams) extra-virgin olive oil; 8 ounces (225 grams) white button mushrooms, thinly sliced; 3 tablespoons (35 grams) capers, drained but not rinsed; 2 tablespoons (6 grams) chopped fresh flat-leaf parsley

Recipe courtesy of Alton Brown

Show: Good Eats: Reloaded

Episode: Flat Is Beautiful II: The Reload

Chicken Piccata: Reloaded

4 Reviews

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

302

Total Fat

18

Saturated Fat

6

Carbohydrates

20

Dietary Fiber

2

Sugar

1

Protein

14

Cholesterol

68

Sodium

494

Total: 1 hr
Active: 55 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

302

Total Fat

18

Saturated Fat

6

Carbohydrates

20

Dietary Fiber

2

Sugar

1

Protein

14

Cholesterol

68

Sodium

494

Total: 1 hr
Active: 55 min

Ingredients

4 ounces (1/2 cup) chicken broth

3 ounces (6 tablespoons) white wine, such as Sauvignon Blanc

1 large lemon, half sliced into 6 wafer-thin slices and half squeezed to make 1 1/2 tablespoons juice

Four 4- to 5-ounce boneless, skinless chicken thighs

1 tablespoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, plus more for serving

1 cup all-purpose flour

4 tablespoons (55 grams) unsalted butter, cut into tablespoon-sized pieces

3 tablespoons (45 grams) extra-virgin olive oil

8 ounces (225 grams) white button mushrooms, thinly sliced

3 tablespoons (35 grams) capers, drained but not rinsed

2 tablespoons (6 grams) chopped fresh flat-leaf parsley

Directions

Special equipment:

digital kitchen scale (optional), measuring cups, measuring spoons, cutting board, chef's knife, liquid measuring cup, gallon freezer zip-top bag, eat pounder, ruler, 11-inch straight-sided sauté pan with a tight-fitting lid, tongs, wooden spoon

Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Sprinkle the thighs with 2 teaspoons of the salt and all of the pepper.
Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
Place a heavy 11-inch, straight-sided sauté pan with over high heat for 1 minute (see Cook's Note). Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown — 2 to 4 minutes. Flip the thighs and repeat.
Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighs (see Cook's Note).
When the last pieces of chicken exit the pan, immediately add the mushrooms and the remaining teaspoon of salt. Sauté until the mushrooms start to turn golden brown — 5 minutes, give or take.
Stir the mushrooms out to the circumference of the pan and add the capers right to the middle, stirring until they start to brown and pop — 1 minute. Deglaze with a third of the wine-broth mixture, stirring to dissolve any browned goodness stuck to the bottom of the pan.
Return the chicken to the pan, overlapping the pieces as needed, and pour in the remaining wine-broth mixture. Arrange the lemon slices atop the chicken, slap on the lid, reduce the heat to low and cook until the chicken is fork tender — 5 minutes.
Evacuate the thighs and arrange on the plater. Boost the heat back to high, add the final tablespoon of butter to the sauce and stir constantly until the sauce begins to thicken — 1 to 2 minutes. Pour over the chicken, garnish with new lemon slices if desired, top with the parsley and serve.

Cook’s Note

Use a pan with a tight-fitting lid or have a large piece of heavy-duty foil standing by to make your own. A good braise requires a good seal. If the thighs are small you may be able to get three in the pan at a time but fight the urge to force them in there as food in a crowded pan rarely browns; it simply stews instead.

My Private Notes

Show: Good Eats: Reloaded

Episode: Flat Is Beautiful II: The Reload

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4 Reviews

Add Your Review

Terry D.

I made this dish using Hungarian Partridge (game bird) and had planned to use Pheasant. It is truly outstanding. I followed the directions exactly and am ecstatic about the results. the meat was tender, the lemon juice added a nice note and the capers really made it pop. Often I try to make recipes healthy but i strongly recommend using the butter and oil as directed - not that much is in each serving and it really does set the dish apart. served over garlic & herb rice pilaf with sautéed spinach and a piece of garlic toast -and the remaining white wine ;-) Perfect!!! this is a keeper recipe and worth the effort.

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Chicken Piccata: Reloaded

Chicken Piccata: Reloaded

4 Reviews

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