Chicken Piccata (PICKata)

Chicken PICKata - yeah, piccata with PICKles

The Chicken Pickata (a piccata with pickles!) makes do with more stuff thats just in the fridge, including the capers that usually run standard, but no, swap it out for pickles (fermented, ideally) and then have some culinary profit.

Here's the Recipe:

For the Chicken

2 Chicken Breast

100g Flour

75g Cup Potato Starch (or Corn Starch

1 Tsp Bay Powder

1 Tsp Salt

1/2 Tsp Ground Black Pepper

Zest of 1 Lemon

For the Sauce

1 Small Onion

1-2 Cloves of Garlic

200ml of Chicken Stock

2 medium pickles, or a few cornichons

4 Lemon slices

2 Sprigs of Thyme

A few pinches of dried chilli

100g Butter

Sauce 

Hammer the Chicken Breasts to about 1cm thick. Mix the flour and potato starch, bay, salt, pepper and lemon zest.  Dredge the chicken in the flour. Turn the griddle up to a medium-high heat. 

Rub a generous amount of butter on the griddle or on the frying pan, and immediately lay down a chicken portion. Repeat for the other. Cook until tanned and brown, then flip, then rub more butter on the griddle, and flip the chicken onto the butter. When done, move to the side. Add the rest of the butter to the middle of the griddle, then add the garlic, onion, pickles, the thyme and chilli. Put the lemon on top, and let it sizzle. When the lemon softens, pour over the chicken stock, and reduce. Move the chicken into the sauce - the flour from the chicken will thicken the sauce slightly. 

Remove the chicken, and if you're using a griddle, put the sauce down the grease trap into a clean grease cup, or in a frying pan, chicken onto a plate with the potatoes, and serve the chicken with a slice or two of lemon on top, the onion/garlic and pickles, and a few spoons of sauce on top, all over potatoes! Enjoy!