An Italian classic, piccata is an easy dish to make at home. In this version, chicken breast fillets are coated in lemony mustard, doused in flour and fried until golden. In the same skillet, whisk together the tangy sauce — it takes only minutes to make. This variation can be made meatless, too, using mushrooms in place of the chicken. Serve with a side salad, mashed potatoes, pasta or risotto.
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Total time: 30 mins
Storage Notes: Refrigerate leftovers for up to 4 days.
2 – 4
Tested size: 2-4 servings
1 large lemon
1/4 cup Dijon or spicy brown mustard
2/3 cup all-purpose flour (may substitute breadcrumbs, tapioca starch or chickpea flour)
4 chicken breast cutlets (about 12 ounces total) (see NOTE), or 4 to 6 king oyster mushrooms (10 to 12 ounces), sliced lengthwise into 3/4-inch-thick hunks
1/4 cup olive oil, plus more as needed
1/2 cup dry white wine, such as pinot grigio
1/4 cup low-sodium chicken or vegetable stock
2 tablespoons unsalted butter, cut into small cubes
3 tablespoons capers in brine, drained, chopped if desired
Freshly cracked black pepper
2 tablespoons finely chopped fresh parsley, divided
Zest the lemon into a shallow bowl and stir in the mustard. Juice the lemon (you should have at least 1/4 cup juice; if not, juice another lemon) and set aside to use later in the sauce. Place the flour in a separate shallow bowl. Add the chicken or mushroom pieces to the bowl with the mustard mixture and, using one hand or tongs, coat the pieces evenly with the mustard. Transfer the pieces to the flour, and dredge until evenly coated.
In a large skillet over medium-high heat, heat the oil until it shimmers. Working in batches, if necessary, and using thongs, transfer the coated chicken or mushroom pieces to the hot oil, letting each piece fall away from you so hot oil doesn’t splatter onto you.
Fry until deep golden on the bottom, about 3 minutes; flip and fry on the other side until deep golden brown, about 3 minutes. (The chicken should register 160 degrees on an instant-read thermometer. The mushrooms are done when they’re deep golden all the way around.) Reduce the heat to medium-low, transfer the cooked chicken or mushrooms to a plate and keep warm .
Add the wine and stock to the skillet, and whisk to stir up any browned bits. Increase the heat to medium-high and bring to a simmer. Cook until the mixture reduces by about a quarter, about 1 1/2 minutes. Whisk in 1/4 cup of the reserved lemon juice, followed by the butter until a smooth sauce forms, about 2 minutes. Stir in the capers. Taste, and add more lemon juice, to taste, more salt and pepper as needed. Remove from the heat and stir in 1 tablespoon of the parsley.
Transfer the chicken or mushrooms to plates and top with 2 tablespoons to 1/4 cup sauce per serving. Sprinkle with the remaining parsley.
From staff writer G. Daniela Galarza
Tested by Kara Elder.
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