Chicken Piccata

All That Jazz



I've been trying, but for the life of me I can't remember when I first had Chicken Picata nor where. But it seems like it's been a standard in my recipe repertoire forever. And "repertoire" with its allusions to music strikes me as a particularly good choice of words in this case.

Think jazz. Imagine a small combo: Bass, piano, guitar, drums, flute. Pick a simple tune -- a lively old standard such as Blue Skies or Elephant Dance. Lay down a bass line. Get the feets tappin' and fingers snappin'. A chicken breast from a free-range bird will work.

Dredge the breast in flour and Parmigiano seasoned with salt, pepper, and paprika enhancing the bass with brush and snare. Now brown it in a hot piano and the melody will flood your senses.

The sauce is last. Wine and capers for the guitar, and instead of flute, lemon juice calls to mind a fife -- high, tart, pure, and just a bit painful.

Chicken Piccata

2 ea 6 oz chicken breast filets
1/4 c flour
2 tbsp finely grated Parmigiano or other dry cheese
1 lg lemon -- juiced
2 tbsp white wine
1 tbsp capers
2 tbsp olive oil
1 tbsp cold butter
salt and pepper
1 tsp paprika

Place a breast between two sheets of moistened plastic wrap and pound to 1/4" thick. Repeat for remaining breast[s].

Lightly season chicken with salt, pepper, and paprika. Dust with Parmigiano and pat lightly to make it adhere to the chicken. Dredge in flour.

Heat oil in 10" skillet over medium heat until hot. Moisten chicken breasts with water and dredge in flour mixture. Allow to rest about two minutes and dredge again. Add to hot oil and cook for about one minute until oil side is golden brown. Turn and repeat for other side. Place breasts on a plate in oven to keep warm.

Add wine, lemon juice, and capers to skillet — scraping up fond — and reduce. Remove from heat and swirl in butter. Plate breasts and drizzle with sauce. Serves 2.

Note: To fancy-up the dish, pare the skin and pith from a lemon and cut out segments (these are called "supremes"). Add them to the skillet and cook about one minute before sauce is finished.

Note: When fixing this for more than four I find it best to use two skillets.