Chicken Picata

Don’t Be Chicken

Have you ever looked at the price of two chicken breasts and compared these to the price of a whole chicken? More often than not the price is very similar but just think, when you buy a whole bird, you get the two breasts and more. In these times it pays to be a bit savvy with every penny, so I say buy the whole bird! By doing so I made two meals that will feed a family of four* for around $30! Although you will have to get your hands dirty.

Firstly, take a sharp knife and run the blade down the backbone of the chook to remove the breast.  Repeat on the other side to give you two breasts including the tenderloin. This you will use in the Chicken Piccata recipe.

Now fold the leg backward until you break the joint between the thigh and hip. Use the knife to remove it completely. Repeat this on the other side. To remove the wings, pull the wing to the side and cut through the skin. Similar as you did with the thigh-hip joint, you need to break the shoulder joint, folding it to the side. Then, take the knife and remove the wing completely and repeat on the other side.

Remove any remaining skin on the carcass and place this in a big pot of cold water along with a bay leaf, a quartered onion and some garlic (neither of which need peeling) along with 1–2 carrots, and any other veggie scraps you may have. The broccoli stalk is perfect. Bring to a boil then turn down the heat and simmer for at least 4 hours. The liquid should have more than halved. Strain and season well. This stock will keep in the fridge for a week or can be frozen.

Chicken Piccata

This modest dish really is delectable! If the kids are wary of the capers just serve theirs up avoiding any of the green pods because you will definitely enjoy the saltiness they bring to the dish and omitting them completely will leave it unbalanced.

I serve this with good old mashed potato and some steamed broccoli.

2 chicken breasts
½ tsp salt
½ tsp white pepper
3 tbsp flour
30g butter, cut into pieces
3 tbsp olive oil
½ red onion, finely diced
1 garlic clove, minced
¾ cup chicken stock
juice and zest of a lemon
2 tbsp capers, drained
parsley, chopped

Season the flour with salt and pepper, then dredge the chicken in the flour.

Melt 20g of the butter with 2 tablespoons of the oil in a large skillet over medium-high heat.

Place the chicken in the hot butter and sauté until golden brown, about 2½–3 minutes per side, until cooked through. Set the chicken aside on a plate.

Add a tablespoon of olive oil along with the diced red onion to the pan and sauté until soft and fragrant, about 1 minute. Add garlic and sauté for 1 minute longer.

Add the stock and simmer for 3–4 minutes.

Stir in the remaining butter along with capers, lemon juice, and zest to taste. Check the seasoning and adjust if needed, then add the chicken back in. Cook for a further 2 minutes before adding parsley and serving.


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