Chicken Picatta
Lemon-Butter Sauce Ingredients:
4 tablespoons unsalted butter
1 whole head of garlic, cloves smashed and peeled
Juice of 2 whole lemons
For the Sauce and Assembly:
Chicken breasts or thighs, pounded thin
Flour, for dusting
Capers, adjusted to taste
Your choice of pasta
White wine, for deglazing
Approximately 1 cup of bone broth
Fresh parsley, for garnish
Instructions:
Lemon-Butter Sauce Preparation:
Begin by melting the butter in a small saucepan over medium heat. Add the smashed garlic cloves and cook until they are golden brown, infusing the butter with their aromatic essence.
Remove from heat and blend in the fresh lemon juice using a stick blender until the mixture is smooth. Set this lemon-butter sauce aside for later use, letting the flavors meld.
For the Chicken and Assembly:
Take your chicken breasts or thighs and pound them until they are evenly thin.
Season the chicken with salt to taste. Lightly dust each piece with flour, shaking off any excess. This flour coating will help to create a deliciously crispy exterior upon frying.
Heat a medium-sized pan over medium heat. Once hot, add the chicken and cook until each piece is thoroughly cooked through and boasts a golden-brown crust. Then, remove the chicken from the pan and set aside.
In the same pan, pour in a splash of white wine to deglaze, scrapping the flavorful bits off the bottom of the pan with a wooden spoon. This is where the magic starts to happen, as those bits are packed with flavor.
Stir in the capers, adding a briny depth to the sauce that beautifully contrasts the bright lemon.
Pour in the bone broth and let the mixture reduce until it achieves a thick and glossy consistency.
Now, reintroduce about half of your lemon-butter sauce into the pan along with the cooked chicken. Baste the chicken in this glorious sauce for a few minutes, allowing it to soak up all those flavors.
While the chicken is basking in its sauce, cook your pasta.
Drain the pasta and toss it with the remaining lemon-butter sauce, ensuring each strand is beautifully coated.
To Serve:
Plate your pasta and place the chicken on top. Drizzle any remaining sauce from the pan over the chicken. Garnish with freshly chopped parsley for a burst of color and freshness.
Happy Cooking!
