Chicken Piccata

by Executive Chef Jason Pederson

Fresh chicken breasts are fantastic served with a tangy, creamy sauce.  Traditionally, the sauce for chicken piccata consists simply of white wine and capers, but I find crème fraîche adds a lovely, velvety richness to the sauce.  Serves 4

Tools

Wide, heavy frying pan

Cook’s knife and cutting board

Bottle opener and tasting spoons

Serves 4

Ingredients

• 3 tbsp    Extra-Virgin Olive Oil
• 1 each   Clove of Garlic (unpeeled), halved crosswise
• 4 each   Chicken Breasts, about 6oz each and slightly pounded
• 1/2 tsp  Sea Salt and Black Pepper, season both sides of chicken
• 1 each   Rosemary Sprig, fresh is preferable
• 2 each   Thyme Sprigs, fresh is preferable
• 3/4 cup Dry White Wine
• 2 tbsp    Capers, drained
• 1/3 cup Crème Fraîche

Instructions

1. Heat the olive oil in a wide, heavy pan and add the garlic halves, cut side down.
2. Allow the garlic to infuse the oil over medium-low heat for a minute, then increase the heat.
3. Season the chicken breasts with salt and pepper and add to the pan.
4. Throw in the herbs and pan-fry the chicken for 1 ½ to 2 minutes on each side until golden brown.
5. Remove the chicken from the pan and let rest on a warm plate for 5 minutes.
6. Pour off the excess oil from the pan, then add the wine, scraping the bottom of the pan to deglaze.
7. Bring to a boil and let bubble until reduced by half, adding any juices from the chicken.
8. Stir in the capers and crème fraîche and simmer for a minute or two until the sauce is the desired consistency.
9. Season generously with salt and pepper to taste.  Remove and discard the garlic and herbs.
10. Spoon the sauce onto four warm plates and place the chicken on top.
11. Serve immediately, with some country bread on the side for mopping up the delicious sauce.