Chicken Piccata

Submitted to recipegoldmine.com by Vincent A. Paolino

1 pound skinned chicken breast, sliced thin, or chicken tenders
1 cup flour with a sprinkle of granulated garlic, salt and pepper
1/2 cup (1 stick) butter
1/2 cup olive oil
1/2 pound fresh sliced mushrooms or a can of straw mushrooms
    with juice removed
1/2 cup chicken stock (bullion cubes dissolved in a cup of hot water will do)
1/2 cup white wine and remember, do not cook with any wine you wouldn't drink.
1-2 cloves finely chopped garlic
Small handful chopped parsley
1/4 cup lemon juice
1 lemon sliced thin, remove seeds
Kosher salt and freshly ground black pepper to taste

Flatten breasts of chicken with the back of a saut pan between wax paper if you didn't cut them thin enough (1/4 inch or so). Pat them in the flour mixture and set aside.

Heat the saute pan to medium/high and add the oil and 1/2 the butter. When back up to heat and butter is melted, add the chicken. (If the butter starts boiling it will burn so lower the heat until you put the chicken in.) When the edges of the first side start to appear cooked, turn them over. Add a splash of lemon and wine, salt and pepper to taste, and cook until done. When done, set aside and keep warm. You may have to do this a few times depending on the size of your pan or how much you are making.

De-glaze the pan over hot heat with the wine to dissolve the brown particles and let it reduce. NOTE: If you are using gas and tip the edge of the pan over the flame it will ignite ( flambe ) and flame up to burn off the alcohol - BE CAREFUL! Then add the stock, butter, and lemon juice and let reduce further. Add a pinch of flour to thicken or use 1/2 teaspoon of Roux (below). This should take about a minute or so. When thickened, add mushrooms, garlic, parsley, and the sliced lemon to the pan and saute for a minute or so and blend well. Place the chicken a serving platter or plates, spoon over juices, top with lemon slices and serve immediately. This may look like a lot of work and too much oil, butter or spices but trust me, if you skimp, it will not taste the same. Also, if you don't want to use chicken, you can substitute with turkey or veal.

Roux:

This is the best thickening agent and can be used in anything - demi-glazes, gravies, soups, etc.

Equal parts butter and flour

Melt butter; slowly whisk in flour and simmer until golden brown and remove from flame. DONE! When using a roux it must be at room temp or cooler than the product being cooked. Over medium heat, stir in a little roux until dissolved and let thicken. Start off with a teaspoon per quart of liquid, or fraction thereof, and add as required.

This dish goes very well with Fettuccine Alfredo or Capellini aglio e olio or some rice pilaf ( or risotto ) and saut rapini ( broccoli rabe ).

This will be "del'arte di mangiare bene. (the art of eating well).

Buona Appetito, VINCENZO

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