Wednesday, March 14, 2012

Chicken Piccata with Scallion Parsley Mashed Potatoes

For the Chicken:

Ingredients -

  • 3 Boneless, Skinless chicken breasts, cut in half(horizontally).
  • Kosher Salt and Pepper to taste
  • All-purpose flour (for dredging)
  • 6 Tablespoons salted butter
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1/3 c. Fresh squeezed Lemon juice(about 2 lemons)
  • 1/2 c. chicken stock
  • 1/4 c. Capers, drained and rinsed
  • 1/4 c. Fresh Parsley, chopped
To prepare chicken:
Lay out halved chicken breasts on a cutting board presentation side down and cover with plastic wrap. Pound out each halve until chicken is a uniform width all over, about 1/4" thick. Remove plastic wrap and sprinkle Kosher salt and pepper over the pounded sides of the chicken, pressing in the seasonings with your hands. Dredge each piece of chicken in the flour until thoroughly coated. Set aside.

In a large saute pan, melt 1 1/2 T. of the butter with 3 T. of Olive Oil. When the butter and oil are sizzling, add 3 pieces of chicken to the pan. Cook until the chicken is golden brown, flip, and brown on the other side. When the chicken is browned on both sides, remove from a pan to a plate and set aside. Add another 2 T. of oil and 1 1/2 T. butter to the pan, and again, when sizzling, add the remaining three pieces of chicken and brown in the same manner, removing to the plate when browned.

Add the lemon juice, chicken stock, and capers to the pan and de-glaze, loosening any browned bits from the bottom of the pan. Add the chicken back to the pan and allow to simmer in the liquid for an additional 4-5 minutes. Remove the chicken to a platter and whisk in the remaining 3 T. butter into the pan sauce, until melted. Check the sauce for seasoning and pour over the chicken. Top the dish with the chopped fresh parsley. Serve alongside Scallion Parsley Mashed Potatoes(mashed potatoes with caramelized onions also work well with this dish).

For the Scallion Parsley Mashed Potatoes-

  • 6 large russet potatoes(or 10-12 small), peeled, diced, cooked, and drained
  • 1/3 c. Extra Virgin Olive Oil
  • 1/4 c. Fresh Parsely, roughly chopped and packed
  • 1/4 c. sliced scallions or green onions
  • 1/4 C. + warm Milk
Place the parsley and scallions in the bowl of a food processer. Lock the lid and begin processing. steadily pour in the olive oil in a thin stream. Process until the parsley, scallions, and oil have emulsified. Pour the oil through a tightly meshed sieve and press on the solids until all of the oil is extracted. Set aside.

Place the hot potatoes in the bowl of a stand mixer. Begin mixing on a slow speed and slowly pour in the flavored oil and milk. Mix until potatoes are smooth. Add seasoning to taste.
  • Salt and pepper to taste

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