Every caterer has at least one classic dish in their arsenal. A dish that's simple, delicious and appropriate for any occasion. My go to classic Chicken dish is Piccatta, a bright Italian piquant sauce that stars lemon. The technique of pan frying cutlets and serving in a zesty lemon sauce is perfect for veal, fish, pork or even vegetables.
Traditional recipes usually call for cooking in butter, I use canola oil to make it a bit more healthy. Chicken Piccatta can be made gluten free by subbing corn starch for flour when dusting chicken, and adjusting the sauce preparation. Gluten free sauce is made by leaving out the roux (butter and flour thickener) and thickening the sauce with a slurry of corn starch stirred in cold stock or lemon juice.
The classic way to thicken the sauce is to simply reduce the liquids, but I find that only works if you are doing one or two servings and serving immediately. This roux based sauce has a bit more body and is better when you are doing larger quantity and when there is a longer hold time.
Some suggestions for preparing Chicken Piccatta for a large group;
5 ounce chicken breast are a ample portion. The flattened breast looks large on the plate, and the dish is rich.
To make ahead, go through all the steps except for number 4. Instead of the oven, put the chicken in the fridge. Make and refrigerate sauce. Before serving, heat the chicken to 165 degrees. Heat sauce and thin if needed with stock or wine.
For buffet service, when other entrees are served, consider cutting breasts in strips for smaller portions.
It’s amazing that I'm actually sharing a recipe that makes only 6 servings. I do have the fish version that makes a comfortable 30 servings, Halibut with Lemon Caper Sauce. It's a delicious flavorful way to serve fish for a party...that recipe is in my book, "Cook like a Caterer, party sized recipes for entertaining."
A popular light dish great for any occasion. Quick cooking keeps the chicken moist. The delicate sauce is fresh flavored with lemon and briny capers. The recipe works well for veal, turkey and lamb cutlets as well.
Makes 6 servings
1 teaspoon dried dill
½ teaspoon white pepper
½ teaspoon salt
2 tablespoon lemon juice
2 teaspoons olive oil
additional olive oil for cooking
6 boneless chicken breasts 5 to 6 oz
1 to 2 cups of flour
6 ounces sliced mushrooms (optional)
Butterfly chicken breasts, pound with a meat mallet if needed to make even. Mix together dill, 2 teaspoons oil, white pepper, salt and lemon juice, massage onto chicken.
Preheat oven to 400°F. In a large 12 inch saute’’ pan over high heat, add 2 teaspoons of oil.
Lightly dredge chicken in flour, shake off excess (do this just as the chicken goes into the pan). Place as many breasts as fit comfortably, cook 2 to 3 minutes per side until light golden brown (do this in batches, adding oil if needed).
Place chicken in a single layer on a oven proof pan. Bake until breasts reach 165°F (about 6 -12 minutes, depending on thickness).
Using the same pan, quickly saute mushrooms adding a small amount of oil if needed. Remove and set aside mushrooms. Continue with sauce directions below.
LEMON CAPER SAUCE
1 cups white wine
1 large shallots minced
2 tablespoons butter
1½ tablespoons of flour
1½ cups chicken stock
2 tablespoons capers
1 to 2 lemons zested juiced
Add wine to saute pan. Scrape up any chicken cooking bits add minced shallot to saute’ pan, cook until wine is reduced to ½ cup.
In a small saucepan, melt butter and whisk in flour. Continue whisking over low heat for 2 minutes. Slowly add wine reduction and stock, while whisking. Add capers and mushrooms, bring to low boil, cook until thickened.
Add zest, lemon juice and parsley to sauce. Adjust to taste with additional lemon. Serve over prepared chicken.
COOKS NOTE
Sherry works nicely in place of wine. Capers are salty, so be careful not to add additional salt until the sauce finishes.
