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Chicken Piccata with Fried Capers

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Serves two to three.

  • by from Fine Cooking
    Issue 56

  • 2 Tbs. drained nonpareil capers 2 Tbs. olive oil
  • 1 lb. thin chicken breast cutlets (see How to slice your own chicken cutlets)
  • Kosher salt and freshly ground black pepper
  • 1 clove garlic, finely chopped
  • 1/2 cup homemade or low-salt canned chicken broth
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. honey
  • 2 Tbs. cold unsalted butter, cut into 3 pieces
  • 1 Tbs. chopped fresh flat-leaf parsley

Rinse the capers and pat them dry with paper towels. Heat the oil in a 10-inch nonstick skillet over medium-high heat. When the oil is hot, add the capers and stir-fry until most of them open like flowers and become crisp and slightly brown, 30 to 60 seconds. Remove the skillet from the heat and transfer the capers to a dry paper towel with a soupspoon, tilting each spoonful against the side of the pan to let excess oil drain back into the pan.

Season the chicken cutlets with salt and pepper. Heat the skillet over medium high and sauté the cutlets in batches until golden brown and just cooked through, 1 to 2 minutes per side. Transfer the cooked chicken to a plate and cover to keep warm.

With the pan still over medium-high heat, add the garlic and sauté until lightly golden, about 30 seconds. Add the broth and scrape the pan bottom with a wooden spoon to dissolve any browned bits. Boil the broth until it's reduced by about half. Stir in the lemon juice and honey. Off the heat, add the butter and swirl the pan until the butter melts and thickens the sauce. Stir in the parsley and about half of the capers. Adjust the salt and pepper, if needed. Spoon the sauce over the chicken, scatter the remaining capers over it, and serve.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 420; Fat (g): fat g 31; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 10; Protein (g): protein g 32; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 115; Fiber (g): fiber g 0;

Photo: Scott Phillips

I thought this dish pretty good. I felt a little let down, but I think that's because I was looking for a specific flavor profile more similar to the piccata that I've had at Oceanaire. So, not the fault of the recipe, just not exactly what I was looking for.

Easy, healthy, full of flavor and inexpensive - it's been a keeper for a while. Great recipe!

Like this a lot - light sauce and very flavorful!

One of my family's favourites!

This is a favorite of the entire family. It is so quick and easy to make. I serve it with buttered egg noodles and steamed spinach or broccoli. To add a little more I sometimes add crispy pancetta and artichokes that I cook just after the capers in the same pan

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