Those lazy summer days when you don’t want to cook, you don’t want to be chopping on that cutting board and you certainly wish everybody wasn’t picky suddenly. You are drumming those fingers on the fridge door and then the larder door for an easy yet enjoyable meal. Well, let me tell you from experience that it doesn’t get any easier than Chicken Piccata! Juicy and tender chicken with a velvety lime and caper sauce and a simple no fuss pasta that everybody can enjoy. I skipped the capers all together and didn’t add the sauce for the +Two. I did add some roasted garlic cloves and Parmesan cheese to my own and Gadget Guy’s plates. And I can tell you this much, nobody complained!
Spread some cling film on the cutting board and some on top of the breast fillet and hammer to even it out. The fillet should be half an inch thick.
But there is a trick here; thinner fillets (one-fourth of an inch) are easier to keep juicy and tender if you are an inexperienced cook. Since the cooking time is reduced, there is a lesser chance of drying out or overcooking the chicken.
Season the chicken fillets with salt and pepper and drudge generously with flour.
Squeeze the limes and make sure the juice is seedless and that you save a tablespoon for the sauce.
Drizzle lime juice on the floured chicken fillets.
Flip over and drizzle some more lime juice on the other side as well. Give it another good coating with the remaining flour.
Heat 3 tablespoon olive oil with some chopped garlic. Toss the boiled pasta in when the garlic begins to turn golden. Season the pasta with salt.
If you are in the mood, this would be the time to toss some garlic cloves (with their peel on) into the oven or on top of a heat diffuser to roast them.
Heat the vegetable oil and the butter in a skillet. I like to use a mixture of oil and butter so that the butter doesn’t burn.
Place the chicken fillets in the hot butter and cook for 3 minutes on medium heat without changing sides.
When the sides of the chicken fillets start to turn white, consider it a good indicator that the fillets are cooked half way through. Flipping the fillets at the right time and cooking them only once from each side prevents the breast meat from drying out and becoming unpalatable and chewy.
If you sneak a peek the chicken should be an appetizing golden from the base…
Flip ’em over and cook for another 2 minutes .Remove the skillet from the heat and lift out the chicken from the skillet onto a plate. Let the chicken rest while you prepare the sauce.
If you chose to keep the fillets a quarter of an inch thick then cook them for 2 minutes from one side, flip over and 1 minute for the other side.
Meanwhile combine 2 teaspoons flour into the chicken broth.
Deglaze the pan by pouring in the chicken broth and flour mixture. Give it a quick stir to prevent lumps from forming and remove from heat. Cook on simmer till the sauce thickens slightly.
Add the remaining tablespoon of lime juice to the double cream.
Turn off the heat and pour the cream into the skillet. Viola! The sauce is ready.
Do not cook the sauce after adding the cream or else the lime juice will cause it to split.
Quickly grate some Parmesan cheese and peel those roasted garlic cloves.
Time to plate! Place the chicken fillets with pasta on the side. Pour some of that sauce onto the delicious chicken and sprinkle the capers. The grated Parmesan cheese and the roasted garlic cloves go on top of the pasta…
You are done. Now go treat that hungry family of yours and do mention how painstakingly the meal was prepared, you might just earn a foot massage!
- 4 Chicken Breast Fillets
- ½ Cup Flour + 2 Teaspoon Extra
- 4 Tablespoons Lime Juice
- Salt & Pepper to Season
- 3 Tablespoons Butter
- 3 Tablespoons Vegetable Oil
- ½ Cup Chicken Broth - Salted
- ½ Cup Heavy Cream
- 2 Servings Boiled Linguini or Capellini or Spaghetti
- 3 tablespoon Olive Oil
- 1 Teaspoon Garlic - Finely Chopped
- 1 Tablespoons Capers - to sprinkle on top (optional)
- 6 Cloves Garlic - For Roasting (optional)
- Boil the pasta of your preference.
- Heat 3 tablespoon olive oil with the garlic.
- When the garlic begins to turn golden, toss in the boiled pasta and season with salt.
- Hammer the chicken fillets until half an inch thick (or quarter of an inch).
- Season the fillets with salt and pepper and drudge with flour.
- Drizzle some lime juice on both sides of the chicken fillets and coat with flour again.
- Heat the butter and vegetable oil together in a skillet.
- Place the chicken breasts in the skillet and cook for 3 minutes.
- Flip over when the sides begin to turn white and the base is golden brown.
- Cook for another 2 minutes; meanwhile stir 2 teaspoons of flour into the chicken broth.
- Remove skillet from heat and lift the chicken out onto a plate.
- Deglaze the skillet with the chicken broth and flour mixture.
- Stir quickly to prevent lumps from forming.
- Cook on simmer till slightly thick and remove from heat.
- Add the 1 tablespoon lime juice to the heavy cream.
- Pour the lemony cream into the pan and mix well.
- Grate some Parmesan for the pasta.
- Place the chicken, pour some sauce on top and sprinkle with some capers.
- Serve the pasta on the side with some grated Parmesan on top.
- Enjoy with a crisp salad.