CaseT
TVWBB Platinum Member
Super simple tasty dish. Can be made smoker fried if you want. At the time is was 10°f outside so I opted for the 12" cast iron on the stove top.
Here's what you'll need to feed 4
2 chicken breasts (butterflied) You can also use thin cut pork chops or any type of fish.
olive oil and butter (enough for the pan)
1 lemon
1/2 cup white wine
1/2 cup stock (chicken or veggie)
1 jar of capers
salt & pepper to taste
1/4 cup +/- seasoned flour (garlic, pepper, salt, paprika)
optional: 1 small shallot thinly sliced.
For several years all we have been able to get at our stores are these mega breasts. Which are not very tender. So I've been trying recipes that involve butterflying, smashing, acidic marinating, anything that will tenderize them. Chicken piccatta is one method that uses several methods.
To begin you need to butterfly the breasts.
Then you need to smash the butterflied breasts. I like to place the breast fillets between parchment and smash them with my cast iron bacon press (which works great on smash burgers, smash taters and anything that needs smashing).
If you look closely you can see the grid pattern from the bacon press!
Dredge the smashed fillets in the seasoned flour. Set aside and preheat the pan on medium high with olive oil.
Once the oil has heated place the fillets in the pan. Work in batches to make sure that the pan remains hot. Each side should take 4-6 minutes. Cook to an internal temp of 165°f.
Once both sides are nice and browned I like to put them into a preheated 170° oven to hold while making the sauce.
For the sauce deglaze the pan with the white wine over medium high heat. Scrape up all the good crunchies from the pan. Add stock, capers, salt, pepper, and shallot. Lower heat to maintain simmer. Cut lemon in half. Squeeze in the juice from one half to pan. Slice other half and add slices to pan. Reduce down until you have the desired thickness. Remove fillets from oven, top with sauce and serve.
I served these with oven roasted golden beats.
Here's what you'll need to feed 4
2 chicken breasts (butterflied) You can also use thin cut pork chops or any type of fish.
olive oil and butter (enough for the pan)
1 lemon
1/2 cup white wine
1/2 cup stock (chicken or veggie)
1 jar of capers
salt & pepper to taste
1/4 cup +/- seasoned flour (garlic, pepper, salt, paprika)
optional: 1 small shallot thinly sliced.
For several years all we have been able to get at our stores are these mega breasts. Which are not very tender. So I've been trying recipes that involve butterflying, smashing, acidic marinating, anything that will tenderize them. Chicken piccatta is one method that uses several methods.
To begin you need to butterfly the breasts.
Then you need to smash the butterflied breasts. I like to place the breast fillets between parchment and smash them with my cast iron bacon press (which works great on smash burgers, smash taters and anything that needs smashing).
If you look closely you can see the grid pattern from the bacon press!
Dredge the smashed fillets in the seasoned flour. Set aside and preheat the pan on medium high with olive oil.
Once the oil has heated place the fillets in the pan. Work in batches to make sure that the pan remains hot. Each side should take 4-6 minutes. Cook to an internal temp of 165°f.
Once both sides are nice and browned I like to put them into a preheated 170° oven to hold while making the sauce.
For the sauce deglaze the pan with the white wine over medium high heat. Scrape up all the good crunchies from the pan. Add stock, capers, salt, pepper, and shallot. Lower heat to maintain simmer. Cut lemon in half. Squeeze in the juice from one half to pan. Slice other half and add slices to pan. Reduce down until you have the desired thickness. Remove fillets from oven, top with sauce and serve.
I served these with oven roasted golden beats.
That looks really good Case, but don't know about the capers, might have to find something to substitute. But the rest is gold.
