I am so sad that I spent 20 something years of my life not eating Chicken Picatta because I didn’t like capers. It turns out, I don’t like over cooked, shriveled up capers but fresh briney capers are delicious! I like having a meal that I can make out of the pantry pretty easily and this is definitely one of those. Especially since this bad boy just went into my menu rotation. Give it a try, you won’t be sorry. 🙂
How cute are those duchess potatoes? We made them in class a few weeks ago and I thought they looked so pretty on the plate. Apparently I can’t operate a piping bag under pressure though, because my chef kept squishing mine with the palm of his hand and telling me to start over. I figured I would give them a try when I was at home and not sweating bullets. They were so much fun to pipe! They taste awesome too because they are super creamy on the outside and have this great crust on the outside. Delish!
Chicken Picatta
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Duchess Potatoes
6 medium potatoes
milk
2-3 tablespoons butter
salt
pepper
1 egg yolk
Peel potatoes and chop into cubes. Add potatoes to salted pot of water and bring to a low boil. Boil potatoes until tender. Drain well. If you have a food mill or ricer, run potatoes through ricer. If not, add butter to chopped potatoes and add milk to desired consistency. The potatoes should not be runny. Using beaters or a hand masher whip potatoes until very creamy with as few lumps as possible. Season to taste with salt and pepper. Once potatoes are seasoned, whip in egg yolk.
Place mixture into piping bag with star tip and pipe onto very lightly greased tray. To form a duchess pattern, pipe a circle of potatoes onto sheet and build up forming a smaller circle each time until you form a point with the star tip.
Broil on high heat until edges of potato begin to brown. (this should take 5-7 minutes).
Use a metal flat spatula to gently lift potatoes to serve.
I am so glad to be back in the swing of menu planning! We are really trying to clean out the fridge and freezer this week so we are relying on some old standbys. 
