chicken piccata with a twist

How To Make chicken piccata with a twist

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  Step 1
  THE CHICKEN
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  Step 2
  Brine the chicken breasts for 4 to 6 hours, but no longer than 6, or the brine will overpower the chicken.
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  Step 3
  Chef’s Note: Since this is a quick dish, and not a long simmering process, brining will help to keep the chicken breasts nice and moist. I typically use 3/4 cup of kosher salt, 1/2 cup granulated white sugar to 1 gallon (3.7liters) of filtered water.
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  Step 4
  Combine the flour, cumin, cayenne pepper, dry mustard, kosher salt, and black pepper in a large bowl.
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  Step 5
  Remove the chicken breasts from the brine, rinse off, and cut in half, lengthwise.
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  Step 6
  You should have 4 pieces, about a quarter pound (112g) each.
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  Step 7
  Dredge in the flour mixture and allow the chicken to rest for 20 minutes, and then dredge in the flour a second time.
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  Step 8
  After the chicken has rested, and just before you sauté it, add all the ingredients for the rice in a pan, and cook according to package directions.
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  Step 9
  Chef's Tip: If you plan this correctly, the rice should be ready about 10 to 15 minutes before the chicken, so it will still be steamy hot. Ah, I love it when a plan comes together.
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  Step 10
  Place a rack in the middle position, and preheat the oven to 220f (105c).
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  Step 11
  In a large skillet add the olive oil, and butter, heat over medium heat until the butter is melted and the foaming subsides.
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  Step 12
  Add the chicken breasts to the pan.
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  Step 13
  Sauté until golden brown, about 4 to 6 minutes per side.
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  Step 14
  Chef’s Note: It’s not necessary to crowd the pan. If you’re using something smaller, you can always do the sautéing in two batches.
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  Step 15
  Place the breasts on a baking sheet, and put into the oven. This will keep them warm, while making the pan sauce.
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  Step 16
  MAKING THE SAUCE
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  Step 17
  Gather all your ingredients.
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  Step 18
  Remove all but a tablespoon of the oil from the sauté pan.
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  Step 19
  Add the garlic, and sauté over medium heat, until fragrant, about 30 seconds.
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  Step 20
  Add the chicken stock, and wine, and use a wooden spoon to scrape up and dissolve all those wonderful flavor bits on the bottom of the pan (fonds).
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  Step 21
  Chef’s Tip: There is a fine line between flavorful fonds, and blackened bits. Keep an eye on the pan.
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  Step 22
  Lower the heat until the liquid is simmering and add the lemon slices, and allow to gently simmer, about 6 minutes. During this time the sauce is reducing and beginning to thicken. The pan should be at a light simmer.
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  Step 23
  Chef’s Tip: If you’re not a fan of lemon seeds in your sauce, pick them out before adding the lemon slices to the pan.
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  Step 24
  Add the tomatoes, artichokes, and capers, and allow them to simmer for an additional 6 to 8 minutes.
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  Step 25
  Chef’s Tip: You might want to have some additional chicken stock at the ready, just in case it reduces too quickly.
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  Step 26
  Add the butter and swirl into the sauce until fully incorporated, about 2 minutes.
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  Step 27
  Add the lemon juice, and parsley, swirl to combine, and then remove from heat.
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  Step 28
  Add some rice to a plate.
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  Step 29
  Slice up one of the chicken breasts, and lay on the top of the rice.
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  Step 30
  Add the sauce to the top and serve while still hot. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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