One (cast iron) dish and dinner is done, thanks to quick and easy, Cast-Iron Chicken Piccata. Tip: Wait to add lemon juice, capers, and parsley until the very last minute before serving. This step should help maintain their vivid color and bold flavor.
4 (5- to 6-oz.) chicken cutlets
1/2 cup (2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg white, lightly beaten
6 tablespoons (3 oz.) salted butter, divided
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Hot cooked pasta
How to Make It
Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.
Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.
Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.
Incredibly delicious. It was bursting with flavor like Chicken Piccata should. I didn't have enough butter for the recipe, so I saved my two tablespoons of butter for the sauce, as that is the best part. I don't think my chicken was any worse off by cooking it in olive oil.
The recipe was good. I enjoyed eating it. However.I found 1/2 cup of flour to be too much - i use gluten-free alternatives which are expensive, so I didn't appreciate having to dump half of it in the trash after dredging the chicken. Only used half an egg white, too. I've dredged chicken before using milk instead of eggs, so I'll try that next time before wasting an egg. It is advised to AVOID pouring cool liquid (broth and lemon juice) into a hot skillet, so I microwaved that before adding it.Also, the description had me thinking I'd be in the kitchen for less than an hour. "One dish and dinner is done" is grossly exaggerating. You need dishes to dredge the chicken, somewhere to put the hot grease, something in which to prepare the pasta, and you still have no vegetables for dinner. This is NOT a "one-skillet meal". It also takes longer if you aren't using prepared ingredients (cut up the chicken, juice the lemon, chop the parsley, etc).Aaaand one last tip while I'm at it, the picture shows a lovely dish with slices of grilled lemon - doesn't say how to do that in the recipe.
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