Chicken Piccata
Chicken Piccata is a flavorful Italian-American dish where chicken breasts are baked until tender. The dish features a tangy sauce made from lemon juice, capers, and butte. This zesty sauce enhances the chicken's flavor, making it a delightful meal often garnished with fresh parsley and served with pasta or vegetables.
Ingredients:
2 boneless, skinless chicken breasts (about 1 pound)
Kosher salt and black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 onion, sliced
1/2 lemon, sliced
1/2 cup chicken stock
2 teaspoons drained capers
chopped fresh parsley
Instructions:
Set the oven with Convection Roast function, 450F, 12 mins with preheat.
Cut the chicken breast in half horizontally, season both side with salt and pepper.
Dredge the chicken breast in flour, shake off any excess.
Line the baking tray with a piece of parchment paper. Place the chicken fillet on it. Put the tray in the middle shelf of the oven, start cooking.
Meanwhile, heat the olive oil in a sauce pan, add onions and lemon slices to the pan, cook on high heat until lightly caramelized, 3-4 minutes. Deglaze with chicken stock, and simmer until reduced by half.
Reduce the heat to low, stir in butter and capers. Shake the pan slightly to emulsify the sauce. Season with salt and pepper to taste.
Once finished cooking, (internal temperature reached 165F), take the chicken out of the oven, serve with the sauce pour over the top. Garnish with chopped parsley.
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