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CHICKEN - PAN FRY - Chicken Piccata in a Cast-Iron Skillet
Nb persons: 4
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| Chicken Piccata in a Cast-Iron Skillet DMN | |
| 4 (6-ounce) | chicken breast halves |
| Zest and juice of 1 | lemon, (keep separate, divided use) |
| 1 tablespoon plus 1 teaspoon | extra-virgin olive oil, (divided use) |
| 1 tablespoon | chopped fresh basil |
| Kosher salt | |
| pepper to taste | |
| 3 tablespoons | capers, rinsed |
| 1 ounce (2 tablespoons) | white wine |
| 1/2 cup | heavy cream |
| 2 tablespoons | unsalted butter |
| 1 tablespoon | chopped fresh Italian parsley |
Cut each breast in half on the severe bias (slice at a 45-degree angle). Place each piece between 2 pieces of clear plastic wrap and pound with a mallet until 3/8-inch thick. Combine lemon zest with 1 teaspoon olive oil and fresh basil. Rub over pounded breasts and set aside for a couple of minutes while the pan heats.
Heat the cast-iron skillet over medium heat until water droplets dance on the surface. Drizzle 1 tablespoon olive oil into the skillet. Season chicken with kosher salt and pepper to taste.
Place chicken in skillet and sauté 1 minute on each side. Remove and reserve chicken.
Drain any excess fat from pan. Add capers and deglaze pan with white wine and lemon juice, scraping up any browned bits on the bottom. Add cream and reduce until thickened, about 1 to 2 minutes.
Add butter and parsley, adjust salt and pepper, and add the chicken back to the pan to warm.
Makes 4 servings.
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