Chicken Piccata
by
Derek Farwagi
Ingredients
- 4 skinless boneless chicken thighs
- 1 tbsp olive oil
- 1 shallot finely chopped
- 4 tbsp butter, divided
- large lemon - part of it sliced into four thin slices, the rest juiced.
- ¼ cup water (Optional- add a couple of splashes of white wine).
- ½ tsp sugar
- 1 tbsp chopped or dried oregano (or whatever herb you have available)
- 2 tbsp capers
- salt to taste
Instructions
THE CHICKEN
- Pat thighs dry with kitchen paper and flatten to about 1/4″ thickness. Cut each thigh across in half and salt both sides.
- Cook in two batches in moderately hot olive oil for about 2 minutes each side. Remove from the pan and set aside on a plate. (Cover them with foil so they stay moist and warm).
THE SAUCE
- On a medium/low heat, sauté finely chopped shallots in a tablespoon of unsalted butter for a minute.
- Add lemon juice, 1/4 cup water ( and a little white wine if using), a 1/2 tsp of sugar to reduce the lemon’s acidity. Increase heat and simmer for about a minute.
- Remove from fire (keep fire on low in case you want to heat the butter as it emulsifies). Stir in 2 -3 tbsp butter cold butter to the lemon and shallot mixture until the sauce thickens - about two minutes. See video below.
- Crush a few capers to release their flavor and stir in some whole ones with the oregano for a minute over a low heat. Taste for salt.
- Add thighs with their juices to sauce to warm up for a minute. Plate chicken, pour sauce, granish with lemon slices and serve.
Notes
The sauce also works well with fillets of any firm white fish like snapper, cod, rockfish or halibut.
Nutrition
Calories: 481kcalCarbohydrates: 2gProtein: 44gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 165mgSodium: 686mgPotassium: 345mgFiber: 1gSugar: 1gVitamin A: 781IUVitamin C: 1mgCalcium: 33mgIron: 2mg
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