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Anne Burrell’s Chicken Piccata
Mise en Place:
- 1 bunch asparagus, fibrous, tough stems removed
- 2 chicken breasts, butterflied and cut into halves
- 1 cup flour (120 g) 2 garlic cloves, smashed and finely chopped Juice and zest of 1 lemon
- 2 lemons, supremed
- 1/2 cup chicken stock (120 ml)
- 2 tablespoons capers
- 4 tablespoons butter
- 2 tablespoons chopped parsley
- Extra virgin olive oil
- Kosher salt
Instructions:
- Preheat oven to 375° F (190° C). Coat the asparagus with olive oil and give them a good sprinkle of salt. Lay the asparagus in a single layer on a baking sheet and place in the oven. Roast for 10-15 minutes.
- Lay the split chicken breasts between two layers of plastic wrap and beat gently to flatten and even them out. No need to beat the crap out of them; we just want them to be at an even thickness. Season chicken breasts with salt.
- Coat a large saute pan generously with olive oil and bring to a medium high heat. When the oil is hot, dredge each piece of chicken in the flour and spank off the excess. Place the chicken in the hot pan IMMEDIATELY. Don’t crowd the pan, if the pan is too crowded the chicken will not get brown and crispy. Work in batches if you need to. When all the chicken is browned, place it on a sheet tray and place in the preheated oven to keep warm. Ditch the oil from the pan.
- Lower the heat to medium and place the garlic and chicken stock. Season with salt and cook until the stock has reduced by half. Toss in the lemon juice and zest, the lemon supremes and capers. Simmer until the liquid has reduced again by half. Add one tablespoon of butter to the pan and swirl the pan or whisk until the butter has melted. Repeat this process with the remaining three tablespoons of butter. Taste and adjust the seasoning. Stir in the parsley.
- Remove the asparagus and chicken from the oven. Arrange the asparagus on two serving plates and top with two pieces of the chicken and spoon the sauce over the chicken.
Now THAT is a lemony delicious chicken!
*Supremes are sections of a citrus fruit with all of the pith and peel cut away–aka the best part. … Once sliced, you can use supremes in salads, seafood dishes like ceviche, or as a finishing touch any time you want a pure citrus flavor without the bitterness.
