Nearly a year ago, I subscribed to Southern Living on a bit of a whim, thinking I would have more time to read magazines (ha!) once we moved, since I would be at home working on my graduate degree and caring for my son. Well, obviously I have less time than ever for leisure reading, but I’ve really enjoyed Southern Living all the same, mostly for the recipes. I dog-ear at least one recipe from each issue, and most have turned out very well.
That is exactly how this chicken piccata came into our lives. We eat a lot of chicken, so I’m always happy to find new ways to prepare it and keep things fresh. My husband raved about this meal, and Henry seemed to really enjoy the leftovers for lunch the next day. I served it with some simple rotini and green beans, both of which went perfectly with the piccata sauce. I’ll have to get a better picture next time, though–we were in too much of a hurry to eat, so I had to settle for an iPhone snapshot!
Cast-Iron Chicken Piccata
4 thin-sliced chicken breasts
1/2 cup all-purpose flour
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
1 large egg white
4 tbsp. unsalted butter, divided
1 tbsp. olive oil
1 cup chicken broth
juice of 1 lemon
2 tbsp. brined capers, drained and rinsed
handful of chopped fresh flat-leaf parsley
Pour egg white into shallow bowl or rimmed plate and beat lightly with a fork. In a separate shallow bowl or rimmed plate, stir together flour, salt, and pepper. Dredge each chicken breast first in egg white, then in flour mixture, lightly shaking to remove excess coating.
Melt 2 tbsp. butter and olive oil in a large cast-iron skillet over medium-high heat. Cook chicken breasts until golden brown and cooked through, approximately 3-5 minutes on each side, then transfer to a plate and cover with foil to keep warm until ready to serve.
Add chicken broth, lemon juice, and capers to skillet. Bring mixture to a boil over medium-high heat, stirring and scraping the bottom of the pan to loosen any browned bits. Reduce heat to medium and simmer, stirring occasionally, for about 5 minutes or until sauce thickens slightly. Stir in remaining 2 tbsp. butter until melted and thoroughly incorporated.
Plate chicken breasts, spoon sauce over chicken and other sides as desired, garnish with fresh parsley, and serve immediately.
Source: Adapted from Southern Living