Pucker Up Buttercup!
Back when I first started going out to dinner (as an adult), I got hooked on veal piccata. Wherever I went, whatever the city, I scoured the menu searching for those three magic words
.. the trifecta of culinary nirvana.
I didn’t’ realize that I had become so fixated on it, until I until people began to cancel dinner dates…the restaurants they knew don’t have veal piccata on the menu
“We know how you get….”
This Spring, while I was spending time as a guest chef at the beach, I was going through my usual Q&A as to their likes and dislikes. And as they are ticking off the list …
(beef, tuna, shrimp, blah…blah…Butter… blah) admittedly, I tend to zone out (cress, almondblah,zzzzzz, Capers, zzzz, Lemon.. (huh?))
“How do you feel about veal piccata?”
“Well, we don’t do veal…you know.. (baby cow faces), but chicken would be good.”
Now, poultry in general, is as good as veal in any situation. Once in the past I switched out turkey for the meat in Veal Oscar, and the guests never knew… Come on! due to the guerrilla warfare tactics of PETA at that time, veal had sky-rocketed to $22.00 a pound!!… and I needed 700 servings…. and thanks to the open bar, they were drunk by dinner anyway….
… regardless…. pounded – seasoned – and properly prepared poultry can emulate many of the properties and taste sensations that you find in succulent, tender (baby cow)…umm…veal.
Since my hosts are Gluten Intolerant, this is a Gluten-Free version. Simply substitute 1/2 Cup All Purpose Flour for the GF Mix and cook the chicken on medium heat.
2 Chicken Breasts – Boneless
1/4 cup Sorghum flour (or a Gluten Free Baking Mix)
2 Tablespoons Olive Oil
4 Tablespoons Butter
Juice of 2 Lemons
1/4 Cup White Wine
1/4 cup chicken broth
1/4 Cup Capers – Drained only
1/4 Cup Parsley
Fresh Cracked Black Pepper and Salt
2 Large Zipper Bags
Meat Mallet (or suitable poundy thing… like a rolling pin)
Large Saute Pan
- Remove the skin off the chicken and trim off the extra little fat globules
- Place chicken breasts into a zipper bag.
- Pound with a meat mallet until you achieve a 1/4″ thickness
- Remove your flattened chicken and season both sides with salt and pepper.
- Add the flour mixture to the other zipper bag and drop in the chicken breasts.
- Seal and shake thoroughly to coat the breasts. Let them sit in the bag until the oil is ready.
- In a large pan on medium, heat olive oil and half of the butter until the butter melts and clears
- Shake off the breasts and add them to the oil
- Cook chicken until browned (about 3 to 4 minutes per side).
- Remove the breasts and transfer to a plate – cover and keep warm.
- Don’t discard the drippings!
- In the same pan that you cooked the chicken, add the lemon juice, wine, broth and capers.
- Cook over medium heat until reduced in half – be sure to scrape the bottom of the pan to release all the browned bits
- Remove from the heat and add the remaining butter.
- Whisk in the butter until it melts and the sauce becomes silky
- Transfer the chicken to the individual serving plates and pour the sauce over the top
- Top with freshly chopped parsley and serve
As I said, this typically will serve 2. However, if you slice the breasts on the diagonal into 3/4″ slices it should adequately serve 4 to 6. Serve it up with a little extra butter caper sauce, fresh linguine and sauteed mushrooms! Enjoy!