MY TOP 3 DISHES FROM THE BEAR 🐻🧑🏻‍🍳 #3 - Chicken Piccata FULL RECIPE BELOW ⬇️ (feeds 2 people) INGREDIENTS: 1 large skinless chicken breast 1 cup olive oil 1/2 cup white wine 1/4 cup chicken stock + more as needed 1/4 cup cold butter (cubed) 1/2 cup AP flour 1 large shallot 3 large garlic cloves 1/4 bunch parsley 2 tbsp capers 1 lemon Fine sea/kosher salt Freshly cracked black pepper INSTRUCTIONS: 1. Peel and finely chop your shallot. Peel and thinly slice your garlic. Pick the leaves from your parsley, and roughly chop them (not too fine). 2. Remove the tender from your chicken breast, and cut your chicken breast in half lengthwise. Place your chicken slices between two pieces of plastic wrap, and pound the breasts with a meat hammer or a small pot until an even thickness of ~1cm. Season your chicken breasts generously with salt. Spread out your flour on a small tray, and dredge your chicken until it is well coated. Tap the breasts to remove any excess flour. 3. Pre-heat a large heavy-bottom pan over medium heat. Add your olive oil, and continue to pre-heat until the oil registers 350 degrees Fahrenheit. Carefully add your chicken cutlets to the pan, laying them into the oil away from you, so you don’t splash oil onto yourself. Baste the chicken cutlets with oil while they cook, and when the underside of the chicken is golden in colour, flip the cutlets to continue colouring the side that was facing up. Once both sides of the cutlets are golden in colour, your chicken should be fully cooked. To confirm, the internal temperature of your chicken should register at least 65 degrees Celsius when you remove it from the oil. Remove the cutlets from the oil, and transfer them to a tray fitted with a wire rack. 4. CAREFULLY remove 95% of the oil from your pan, and place the pan back over low heat (or off the heat if it’s still too hot). Add your shallots and garlic to the pan, and sauté over low heat until translucent. Add your capers, and sauté for another 30-45 seconds. Deglaze your pan with white wine, and reduce it until ~1/4 its original volume. Add your chicken stock, and bring to a simmer. Turn the heat on your pan to low, and add your cold butter to the pan. Using a whisk or spoon, stir the sauce while agitating the pan to emulsify in the butter. You are looking for your sauce to be slightly thickened, to the point it can just coat the back of a spoon. Add your parsley & a squeeze of lemon juice. Taste your sauce and adjust as needed. If your sauce is too thin, add more butter. If too thick, add more chicken stock. 5. If needed, re-heat your chicken cutlets in the oven. Divide your sauce over your cutlets, and enjoy! I recommend serving your cutlets with some buttered pasta noodles. #thebear #chickenpiccata #Recipe #homecooking - @thestrongcook