Chicken Piccata

Chicken Picatta

(serves 4--3 cutlets per person)

(From Cooks Illustrated 25th Anniversary All-Time Best Recipes)

INGREDIENTS:

-2 lemons
-6 (6 to 8 oz) boneless, skinless chicken breasts, tenderloin removed, trimmed (freeze for 15 minutes to make easier to slice, if so desired)
-1/2 cup all-purpose flour
-6 tbsp vegetable oil
-1 small shallot, minced OR 1 garlic clove, minced
-1 cup chicken broth
-2 tbsp capers, rinsed
-3 tbsp unsalted butter, cut into 3 pieces and chilled
-2 tbsp minced fresh parsley


DIRECTIONS:

1. Halve 1 lemon lengthwise. Trim ends from 1 half and slice crosswise 1/8 to 1/4 inch thick; set aside. Squeeze lemon juice from whole lemon and remaining half lemon into a small bowl. Set aside 1/4 cup lemon juice.

2. Adjust oven rack to middle and heat oven to 200 degrees. Halve each breast horizontally, then cover cutlets with plastic wrap and pound each to even 1/4 inch thickness with meat pounder. Spread flour in a shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, shaking off excess, and transfer to large platter.

3. Heat 2 tbsp oil in 12 inch skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on first side, about 3 minutes. Using tongs, flip cutlets, then reduce heat to medium and cook until no longer pink and lightly browned on second side, about 2 minutes; transfer cutlets to large ovensafe platter. Repeat with remaining 1/4 cup oil and remaining 8 cutlets in 2 batches. Tent with aluminum foil and transfer to oven to keep warm while making sauce.

4. Add shallot to now-empty skillet and cook over medium heat until fragrant, about 3 seconds. Stir in broth and lemon slices, scraping up any browned bits. Bring to a simmer and cook until reduced to 1/3 cup, about 4 minutes. Stir in capers and reserved lemon juice, bring to simmer, and cook until reduced to 1/3 cup, about 1 minute. Off heat, whisk in butter, 1 piece at a time. Stir in parsley. Pour sauce over chicken and serve immediately.

BEST POTATOES EVER

BEST POTATOES EVER

AKA Braised Red Potatoes With Lemon and Chives
(makes 4 to 6 servings)

*This is a cool new method of cooking red potatoes that makes the insides SO SILKY--it's truly indescribably good...(from Cooks Illustrated 25th Anniversary All-Time Best Recipes)


INGREDIENTS:

-1.5 lbs small red potatoes, unpeeled, halved (use small 1.5 inch in diameter potatoes)
-2 cups water
-3 tbsp unsalted butter
-3 garlic cloves, peeled
-3 sprigs fresh thyme
-3/4 tsp salt
-1 tsp. lemon juice
-1/4 tsp pepper
-2 tbsp minced fresh chives


DIRECTIONS:

1. Arrange potatoes in single layer, cut sides down, in 12 inch nonstick skillet. Add water, butter, garlic, thyme sprigs, and salt and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme sprigs. Increase heat to medium-high heat and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.