TLC Chicken Piccata
recipe for 2 Compatibility Profile 2 boneless, skinless, chicken breasts 1/2 cup flour + 1 Tbs flour 1/2 Tbs garlic salt 1/2 tsp black pepper 1 egg 1/2 cup breadcrumbs 3 Tbs unsalted butter (cold) 1/2 tsp minced garlic 1/4 tsp coarse ground salt juice of 1 lemon 1 cup chicken stock 1 Tbs capers 6 oz mushrooms, sliced olive oil
1 Place boneless, skinless chicken breasts in a plastic bag and seal tightly. With a meat tenderizer or a rolling pin (or any sturdy object), pound the chicken breasts until they begin to spread out and get thinner. Keep whacking until they are 1/4 to 1/2 inch thick cutlets.
2 Set out 3 bowls large enough to accommodate the chicken cutlets. In the first, beat the egg and add an ice cube to keep it cold. In the second bowl, add the breadcrumbs. Add the 1/2 cup of flour to the third bowl and season with the garlic salt and 1/4 tsp of the black pepper. Move down your assembly line of bowls and coat both sides of the chicken in the seasoned flour, then the egg, and lastly in the breadcrumbs.
3 Heat a large pan over Medium-High heat. Coat the bottom in olive oil and wait 1-2 minutes for the oil to come to temperature before laying the cutlets in. Cook the chicken 3-4 mins each side. While it’s cooking, let the chicken sit without moving it around so that it can develop a crisp, golden crust. When the internal temp is 160 degrees, remove and let them rest on a wire rack.
4 Turn the heat down to Medium. Add 1 Tbs of the butter and the minced garlic. As the butter melts, use a spoon to scrape up any chicken-bits of flavor that stayed behind in the pan. Add the remaining 1/4 tsp of black pepper, the salt, and the lemon juice. Stir and simmer for 2 mins. Whisk in the remaining 1 Tbs of flour and keep stirring to break up any lumps. Stir in the chicken stock and simmer until the sauce starts to thicken (5-6 mins).
5 Add the capers and mushrooms and cook for another 3-4 mins until the mushrooms soften. Turn the heat off. Stir in the remaining 2 Tbs of cold butter, 1 Tbs at a time, stirring constantly until they are melted.
6 Plate the chicken and spoon the creamy lemon-caper sauce over the top.