Chicken Piccata

From Cook's Country | December/January 2009

Why this recipe works:

Increasing the salinity of a normal brine allowed the thin cutlets to reap all the benefits of brining in a shorter time. Brining also ensured the cutlets remained moist while browning. Most recipes for Chicken Piccata removed the chicken and deglazed the pan with lemon juice, but tasters… read more

Increasing the salinity of a normal brine allowed the thin cutlets to reap all the benefits of brining in a shorter time. Brining also ensured the cutlets remained moist while browning. Most recipes for Chicken Piccata removed the chicken and deglazed the pan with lemon juice, but tasters thought this muted the lemon’s bright complexity. Directly deglazing with white wine and broth—and adding a couple of tablespoons of lemon juice at the end of cooking—worked much better. Strips of lemon zest worked better than grated zest. They released flavorful oils while the sauce cooked and could be easily discarded before serving. We used plenty of capers, but quickly sautéed them with a little garlic before deglazing the pan to temper their harshness.

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Serves 4

In step 1, do not soak the chicken for more than 30 minutes or it may become too salty.

Ingredients

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