Friday, 19 September 2014

Lemon Buttermilk Chicken with Piccata Sauce

This was a recipe in one of my Olive mags earlier this year and one which was completely delicious and well worth the little bit of effort you need to put in (and it still isn’t that much really). Buttermilk is reasonably easy to get hold of these days: certainly in the larger Tescburys and also in Waitrose you shouldn’t have a problem.

I’d bought some Kewpie mayonnaise back from Japan which I LOVE and it goes really with this due to its umami piquancy (alas I think this is due to an overload of MSG but I’ll overlook that as it tastes sooo good). It is possible to get it here too, can be a bit spenny so maybe try chinatown or an oriental food shop where it may be a bit more reasonably priced. Obviously you can just use any shop bought mayo of choice or even make your own if you are so inclined. Pretty sure that once you try Kewpie though you won’t go back.

Lemon Buttermilk Chicken with a Piccata Sauce
serves 2

2 skinless chicken breast fillets, flattened to approx 1cm thick
1 lemon, zest & juice
1 sprig rosemary, leaves only, finely chopped
150ml buttermilk
3 cloves garlic, 2 peeled & brusied, 1 finely chopped
80g panko breadcrumbs
sunflower oil
1 banana shallot, finely sliced
200ml chicken stock
small handful flat-leaf parsley, chopped
1 heaped tbsp capers
20g salted butter, cubed
baby gem lettuce, to serve
mayonnaise, to serve

Put the chicken in a ziplock bag along with the rosemary, buttermilk, 2 tbsp lemon juice and the bruised garlic. Season well and toss the chicken around to ensure it is well coated in buttermilk. Put in the fridge to marinate overnight (or for at least 2 hours).

Remove the chicken from the marinade, shaking off any excess and coat with the panko.

Heat ½cm oil in a frying or sauté pan over a medium heat and fry the chicken for 6-8 minutes, turning once, until cooked through and golden. Set aside on some kitchen roll to keep warm and sprinkle with a little salt. Wipe out the pan and add another tbsp oil.

Add the shallot and chopped garlic to the pan and fry gently until soft and golden. Add the stock and simmer until reduced by half then add the remaining lemon juice along with the zest, the parsley and capers.

Give it a good stir then add the butter and swirl around to melt. Season carefully and then serve over the chicken along side some lettuce leaves and a good dollop of mayonnaise.

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