Italian Chicken Piccata recipe

The big caper

Chicken piccata is a rather easy dish to prepare. I have added a few of my own variations to the customary recipe which I hope you will enjoy. Capers are one of my favorite ingredients in this dish.


Ingredients (6 servings):

The chicken:

    * 3 pounds – skinless boneless chicken breasts cut into thin slices (sliced along the width of the breast – makes about 12 slices)
    * Salt and pepper
    * ½ cup – all purpose flour approximately for coating the chicken
    * 6 tablespoons – extra virgin olive oil



The sauce:

    * 3 tablespoons – butter at room temperature
    * 1 ½ tablespoons – all purpose flour
    * 4 cloves – garlic minced
    * 2/3 cups – dry white wine (e.g., chardonnay)
    * ½ cup – lemon juice
    * ½ cup – chicken broth
    * ½ cup – marinated artichoke hearts (e.g., Vigo brand) chopped
    * ¼ cup – capers drained
    * 1/3 cup – fresh Italian parsley, chopped


Preparation:



It's crucial to cut the chicken thinly along the width of the breast. You should end up with about 11 - ¼ inch thick slices (see photo below).


Thin chicken slices.


Salt and pepper both sides of each slice of chicken and then dip the chicken in the flour to coat (shake off excess). Place 3 tablespoons of olive oil into a large pan and heat on medium to medium high. Place the chicken slices into the hot oil (you will need to cook two batches) and cook the chicken completely until golden brown (about 10 minutes on each side). Transfer the chicken to a platter and tent with aluminum foil to keep warm. Place another 3 tablespoons of oil in the same pan and repeat the process with the rest of the chicken slices.


Browning the chicken.


While the chicken is cooking, mix 1 tablespoon of butter with 1 ½ tablespoons flour and set aside. Once the chicken is finished, pour off any excess oil (make sure you don't pour off any of the browned particles from the chicken). Add garlic and let sizzle for one minute over medium to medium high heat. Bring the wine, lemon juice, and broth along with the artichokes to a boil. At this point, it is crucial to scrape the bowned parts of the chicken from the bottom of the pan with a spatula. They should come off the bottom of the pan easily once the liquid is added. Whisk in the butter-flour mixture and continue to boil until the sauce begins to thicken (about 2 to 3 minutes). Place the capers, Italian parsley, and the remaining 2 tablespoons of butter in the sauce and remove from heat once the butter has melted and mixed thoroughly.


The sauce. Place the sauce on the chicken and enjoy. Time to savor the taste.

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Grilled marinated calamari

Squid:



The word for squid in Italian is calamari (plural) which has all but replaced the use of squid in culinary recipes in English. Actually in English, calamari is used primarily to refer to the rings cut from the tube of the squid. The rings are frequently breaded and fried.


The Napoli connection:


While I was in Napoli this past summer (2009), I leaned how to prepare freshly caught squid (and octopus) and marinate it to make the texture less rubbery and the taste very zesty. I have picked up several recipes over the years, but by far and away, my favorite is the grilled marinated calamari presented here. I strongly suggest that you not make the recipe below unless you can get fresh squid. Younger squid tends to have less of a rubbery texture than larger older squid. However, I like the rubbery texture and enjoy both young and fully grown squid. Most parts of squid are edible but you will typically find it sold fresh with the tube, flaps, and the tentacles prepared. If you do buy it whole, simply remove the head, gut (make sure you remove the quill – these are transparent cartilage inside), and remove the skin and flaps. You will be left with the tube which needs to be washed thoroughly. Cut the tentacles away from the head and wash them along with the flaps.


Squid


Ingredients (serves 5):


    * 1 ½ pounds – cleaned and prepared squid (tentacles, tube, and flaps)
    * ½ cup – extra virgin olive oil
    * 6 tablespoons – lemon juice
    * 2 tablespoons – fresh oregano leaves, chopped
    * 1 tablespoon – fresh basil, chopped
    * 12 cloves – garlic, minced
    * 2 tablespoon – pepper
    * 1 tablespoon – salt
    * 1 ½ teaspoons – red pepper flakes
    * Lemon wedges


Preparation:


Cut the tubes of the squid so they open and lie flat and add them along with the tentacles and flaps to a Ziploc freezer bag along with the olive oil, lemon juice, oregano, basil, garlic, pepper, salt, and red pepper flakes. Seal the bag, shake to coat well, and marinate for 24 hours.


Tubes of squid before they are cut



Zesty marinating sauce


Once the squid has marinated, set the grill to high heat. Grill the squid until they are just cooked through (opaque) turning once (about 2 to 3 minutes). Remove from the grill and cut the squid if desired. Serve with lemon wedges as an appetizer. Enjoy!



Grilled marinated calamari

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