Milanese Gremolata Infused Olive Oil is perfect to saute in for a classic Chicken Piccata! A gremolata, for those who may not be familiar, is a condiment frequently used in Italian and French cuisine. Key ingredients would be lemon zest, garlic and flat leaf parsley. The origins? Who knows, but the combination infused in extra virgin olive oil is perfect for so many dishes. We’re introducing it in a wonderfully easy chicken piccata minus all the embellishments that sometime stray from the lemony zestfulness. You could add a splash of white wine, but why not just enjoy a glass of wine while you dine: Sauvignon Blanc, Pino Grigio, or a Chardonnay. Recipe courtesy of cultivatedtree.com
2 whole lemons
6 6-8 oz boneless skinless chicken breasts – tenders removed I like air chilled myself – they actually retain juice better and are more tender.
1/2 cup all purpose flour seasoned with salt and fresh ground pepper
6 tablespoons Two Rivers Milanese Gremolata Infused Olive Oil or any of our EVOOs
1 small shallot – finely minced
3/4 cup chicken broth
3 tablespoons capers – rinsed
3 tablespoons unsalted butter – divided
2 tablespoons chopped Italian flat leaf parsley
to taste kosher or sea salt & fresh ground pepper
Gather a large ovenproof platter and piece of foil for tenting chicken. Pre-heat oven to 180°, with rack in the middle position.
Season flour with salt and pepper for dredging chicken on a plate or shallow pan and set aside.
Cut 1 lemon in half – trimming ends off – then slice 1/2 into thin half moons. Juice the remaining 1 1/2 lemons – this will be used for the sauce at the end of cooking the cutlets.
Cut each chicken breast in half horizontally – resulting in thinner breasts. Place them in an unsealed zip-lock bag and pound them to an even 1/4 inch thickness using a meat pounder. A good substitute is a rolling pin used like a mallet.
Pat the cutlets dry with paper towels and then dredge each one in the flour mixture – shacking off the excess. Transfer to a single layer to a large platter.
Preheat a large skillet to a medium high heat then add 3 tablespoons of the Milanese Gremolata Infused Olive Oil.
Without crowding, add 3-4 of the dredged chicken cutlets and let cook until nicely golden – about 3 minutes. Flip and cook the other side the same which should only require about 2 minutes. Remember they are only 1/4 inch thick. Remove and place on the oven proof platter and tent with foil and place in the warm oven. Repeat this process with the other cutlets – adding remaining olive oil prior to starting. Add chicken to oven dish when complete.
When the cutlets are finished – saute the minced shallot in the same skillet until it is fragrant – about 45 seconds.
Stir in the chicken broth and half-moon lemon slices and simmer – scraping any bits from the pan (fond) and reducing the liquid to about 1/3 cup. Stir in the rinsed capers and lemon juice and reduce again. Remove from heat and add the butter a few pieces at a time. Add the parsley, stir and pour the sauce over the warming platter of cutlets – or plate each serving with cutlet and sauce and serve with a side of pasta drizzled with olive oil. Enjoy!
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