Thanks for watching FixMyRecipe.com. Chef Billy Parisi here, our new fix goes to Karen of Pasadena, California. She submitted a fix to us for Chicken Piccata, “I’m wondering if we can add some flavor?” Yes, of course we can, that’s what we love doing here. We love to enhance flavors. Pay close attention, we got a brand new Chicken Piccata for you.
Karen, the first thing we’re going to do is get rid of that flour. You don’t really need to bread this chicken. If that pan is hot enough, you’re going to get a wonderful caramelization on it in the first place. So let’s go ahead and season it up with salt and pepper and at a smoking hot skillet with a little bit of extra virgin olive oil, we’re going to sear them on both sides until it’s completely cooked through.
All right Karen, once the kitchen is cooked through, we’re going to simply set it to the side. Next, we’re going to start making our sauce. So in the same pan, some chopped shallots, garlic and of course, capers going right back to the burner and caramelize these vegetables.
All right, once those vegetables are nice and caramelized, we’re going to simply deglaze with white wine and cook it until it’s almost completely gone then we’re going to hit it with some lemon juice, add in this chicken stock and reduce it in half. Once it is cooked down, we’re going to go ahead and take it off the burner. Next, we’re going to add in our fresh thyme leaves, just lemon rind for a little more lemon flavor, finish with whole butter and adjust the seasonings.
Karen, tons of flavor in this dish, you’ll need a little more zip right from that lemon zest. Those shallots and garlic and fresh thyme really enhance the flavor in your brand new Chicken Piccata dish. Karen, once again, thank you so much for submitting this recipe all the way from California. Come back tomorrow. See our new featured fix of the day.