Chicken Piccata
The classically simple lemony chicken recipe is made more interesting by using a variety [three each] of fats, liquids, and herbs/seasonings.
1 lb chicken thighs (or breasts)
Pound chicken thighs flat.
Brush them with olive oil and dip them in a mix of flour and Parmigiano cheese.
Shake off the excess.
In a frying pan I blend1
olive oil and duck fat and sear the chicken, 3 minutes on one side, 1 minute on the other.
Reserve the chicken
What could be more simple?
Now let’s make the sauce and we’re done.
To the frying pan, add ¼ cup each of dry white wine and chicken stock, deglazing the pan.
Reduce the liquids by half.
Then add 2TB lemon juice and small chunks of cold butter,
then 1TB capers, 1 dab of anchovy paste, ¼ t salt, ½ t of freshly ground pepper, a ½ cup of chopped parsley and basil.
Return the chicken to the fry pan and give it a quick reheat.
Plate the chicken and pour the sauce over it.
Obviously we can make tens and tens of butter sauces using this basic technique.
Use your imagination and your personal tastes.