Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart

Author:Martha Stewart
Language: eng
Format: mobi
Tags: Cooking, General
ISBN: 9780307953582
Publisher: Clarkson Potter
Published: 2008-10-20T18:30:00+00:00

Sautéing Recipes

CHICKEN PICCATA Serves 4

This simple yet timeless Italian dish demonstrates beautifully the process of sautéing: cutlets—most often chicken or veal—are dredged with flour, then sautéed in a mixture of olive oil and butter, a typical combination that is practical and flavorful. The flour encourages the chicken to form a light crust (and helps thicken the pan sauce), the butter helps it to brown, and the oil raises the smoke point so the butter doesn’t brown too much before the chicken is cooked through. A simple pan sauce is the only accompaniment, and is designed to make good use of the tasty browned bits left in the pan from cooking the chicken.

¼ CUP ALL-PURPOSE FLOUR

COARSE SALT AND FRESHLY GROUND PEPPER

4 CHICKEN (OR VEAL) CUTLETS (about ¼ inch thick)

2 TABLESPOONS OLIVE OIL

3 TABLESPOONS UNSALTED BUTTER

3 TABLESPOONS DRY WHITE WINE

3 TABLESPOONS FRESH LEMON JUICE

2 TABLESPOONS SALT-PACKED CAPERS, soaked in water 20 minutes, then drained, rinsed, and drained again

1 TABLESPOON CHOPPED FRESH FLAT-LEAF PARSLEY

Dredge chicken Spread flour in a shallow dish; add ¾ teaspoon salt and ¼ teaspoon pepper and whisk to combine. Place chicken in seasoned flour [1], turning to coat thoroughly, then tap off the excess [2].

Sauté chicken Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until butter starts to sizzle. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer [3]) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter. Pour out any excess fat from the pan.

Deglaze pan and make sauce Return pan to medium heat and add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook until the liquid is reduced by half [4], about 30 seconds. (If the liquid is reducing too quickly—before all the browned bits have been incorporated—remove the pan from the heat.) Remove the pan from the heat. Add lemon juice, capers, and remaining 2 tablespoons butter [5] and swirl until melted and combined, then add parsley [6] and season with salt as desired.

Serve Immediately pour the sauce over the chicken, and serve.

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