Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, September 27, 2013

Chicken Piccata with Butter-Seared Brussels Sprouts

“Piccata” means cooking in a lemony butter sauce with fresh herbs, typically parsley. Common additions include dry white wine and a little flour for thickening. It’s a simple, flavorful sauce that turns chicken or turkey cutlets into a deliciously easy dinner.

Just as easy—and simple—are pan-seared Brussles sprouts. Cooked in butter until beginning to brown, the sprouts are rich, a little sweet, and, of course, wonderfully buttery. 

Serves 4


For the Chicken Piccata
  • 1 tbsp olive oil
  • 4 5-oz chicken cutlets, pounded to even thickness
  • sea salt
  • freshly ground black pepper
  • 2 tbsp unsalted butter, divided
  • 1 medium shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tsp all-purpose flour
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers, rinsed and drained
  • flat-leaf parsley, for garnish
For the Brussels Sprouts
  • 2 tbsp unsalted butter
  • 12 oz Brussels sprouts, cut in half through stem end
  • sea salt 
  • freshly ground black pepper
  • 1/4 cup chicken broth
Brussels Sprouts Ready to Cook

For the Chicken Piccata
  1. Heat a large skillet over medium-high heat and add the oil. Season the chicken with salt and pepper and cook until just cooked through and beginning to brown, 4-5 minutes per side, depending on thickness. Remove and keep warm.
Cutlets Beginning to Sear 
Seared Chicken Cutlets
  1. Add 1 tablespoon of butter to the skillet, swirling to coat. Add the shallot and garlic and sauté 1 minute. Add the wine and bring to a simmer. Simmer 2 minutes, scraping up brown bits. 
Wine Added
  1. Whisk the chicken broth and flour in a bowl. Add the mixture to the skillet and season with salt and pepper. Bring to a simmer and simmer until the liquid thickens, 3-4 minutes. 
Broth Mixture Added
Thickened Sauce
  1. Remove from the heat and stir in the remaining 1 tablespoon of butter, lemon juice, and capers. Return the chicken cutlets to the pan, turning to coat.
Butter, Lemon, and Capers Stirred In
Chicken Returned to Pan
To serve, place 1 cutlet on each of 4 plates and spoon sauce on top. Garnish with parsley and serve Brussels sprouts alongside (recipe follows).

For the Brussels Sprouts
  1. Heat a large, heavy skillet (preferably cast-iron) over medium-high heat and add the butter, swirling to coat. When the butter begins to sizzle, add the sprouts cut-side down and sear without stirring, 5 minutes. (Decrease the heat if the butter begins to brown too quickly.)
  2. Turn the sprouts and add the broth. Season with salt and pepper. 
Sprouts Beginning to Sear
Sprouts after Turning
  1. Continue cooking and turning occasionally until the sprouts begin to brown and the liquid is absorbed, 6-7 minutes total.
Butter-Seared Brussels Sprouts

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