SIMPLE CHICKEN PICCATA - Roy Choi

 SIMPLE CHICKEN PICCATA

This was one of the first signature dishes that I perfected as a young chef. And even though it’s almost too commonly found in restaurants, and it can be really bad if it’s not done right, there is something timeless about capers, lemon, and parsley, something that just brightens up the palate when the acidity matches with the juiciness of the chicken and a touch of cream. This is also a dish to make on a date night, because it’s easy and quick and hits a flavor quotient that could possibly get you laid. Just don’t break the sauce. . . .

SERVES 4

Four 6-ounce boneless, skinless chicken breasts, pounded between 2 sheets of plastic wrap until ¼ inch thick

Salt and freshly ground black pepper

3 tablespoons extra virgin olive oil

2 tablespoons minced shallot

¼ cup capers packed in brine

¼ cup brine from caper jar

¼ cup white wine

Juice of 3 lemons

3 tablespoons heavy cream

½ cup chopped fresh parsley, plus a little more for garnish

2 tablespoons butter

Preheat the oven to 350°F and heat a large sauté pan over medium-high heat for 1 minute.

Season the chicken breasts on both sides with salt and pepper.

Add 2 tablespoons of the olive oil to the pan and sear each side of the chicken breasts, getting good color on each side, about 3 minutes per side. You can do this 2 chicken pieces at a time, being careful not to crowd the pan. When nicely seared, transfer the chicken to a wire rack on a cookie sheet. When all the chicken is seared, place the cookie sheet in the oven until the chicken is cooked through, 4 to 6 minutes.

In the same pan you used to sear the chicken, heat the remaining tablespoon of oil and, over medium heat, cook the shallot just until it starts to color. Quickly add the capers, their juice, and the white wine, moving everything around constantly with a wooden spoon for 1 minute.

Throw in the lemon juice and the heavy cream. Swirl this sauce around for 1 minute; don’t reduce it too much.

Taste and adjust the seasoning. Add the chopped parsley and a knob of butter. Swirl the pan vigorously until the sauce has a smooth, velvety texture. It should be loose but viscous.

Remove the chicken from the oven and plate each breast. Pour the sauce over each breast, top with more chopped parsley, and eat.

MANGIA OR MANIA—
YOU DECIDE.