Chicken Piccata with Sage Butter
Tieghan Gerard, cookbook author and founder of the blog Half Baked Harvest, says this recipe is perfect for cool fall and winter evenings. Chicken cutlets are dredged in flour and seared in a hot pan, forming a nice golden crust. If you like, sear some thin lemon slices as well to use as a garnish. Thin cutlets are key because they cook evenly and brown beautifully in a short amount of time. If you can’t find cutlets, buy boneless, skinless chicken breasts and cut them in half horizontally, or ask your butcher to pound them to an even thickness. After removing the chicken from the pan, Tieghan makes a fast sauce of sage-infused butter, white wine, lemon juice and capers. Then she serves everything with a creamy mushroom pasta.
Ingredients:
- 4 chicken cutlets, or 2 boneless, skinless chicken breasts, cut in half horizontally
- Kosher salt and freshly ground pepper
- 1/3 cup (2 oz./60 g) all-purpose flour
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 4 Tbs. (1/2 stick) (2 oz./60 g) salted butter
- 12 fresh sage leaves
- 1/2 cup (4 fl. oz./125 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1/3 cup (3 fl. oz./80 ml) fresh lemon juice
- 2 Tbs. capers, drained
- Creamy Mushroom Pasta with Parmesan and Manchego for serving
Directions:
Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour, pressing gently to adhere.
In a large fry pan or Dutch oven over medium-high heat, warm the olive oil. When the oil is shimmering, add the chicken and sear, turning once, until golden on both sides, 3 to 5 minutes per side. Transfer to a plate.
In the same pan, combine the butter and sage leaves and sear the sage until crisp, about 1 minute. Transfer the sage leaves to the plate with the chicken. Pour the wine and lemon juice into the pan and cook for 1 minute, stirring to scrape up the browned bits. Add the capers and season with salt and pepper. Return the chicken to the pan and simmer until heated through, 5 to 10 minutes.
To serve, divide the mushroom pasta among individual plates. Top with the chicken and sage leaves and spoon over the pan sauce. Serve immediately. Serves 4.
Recipe courtesy of Tieghan Gerard, founder of Half Baked Harvest
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