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The Cliff House Restaurant's Lemon Chicken Piccata
The Cliff House Restaurant is a San Francisco landmark with perhaps the most striking view of any restaurant in the world, overlooking the Pacific, Golden Gate, and San Francisco Bay. The restaurant has changed over the years, and so have their recipes, but this is one of their classics, with some variations. Elegant and delicious, and, easy to prepare. We had this on our honeymoon, and now it's a family favorite.
2 cups all-purpose flour, seasoned with salt and pepper 1/4 cup butter + oil (olive oil, preferably) 2 cups chicken stock 1/4 cup lemon juice 2 Tbsp. white grape juice (or wine), if desired. 1 tablespoon capers 1/3 cup unsalted sweet cream butter Sliced mushrooms, if desired, fresh or canned Thin lemon Slices, for a garnish, if desired Cooked rice or pasta Pound chicken breasts until about 1/8" thick: Place chicken between doubled over plastic wrap. Gently but firmly pound with a flat-bottomed object (we use the bottom of a soy sauce bottle). Try not to break through the chicken. Heat frying pan to medium to medium-low. (We're going for tender here...) Dredge the chicken in flour mixed with salt & pepper. Melt butter mixed with oil (to keep the butter from browning). Saute chicken on both sides, until just cooked through. (Takes only a few minutes per side). Remove from pan and set aside. Repeat until all chicken is cooked, adding butter/oil if needed. Saute mushrooms in pan, if desired, until softened. Warm broth in a separate pan, or in the microwave. Add a teaspoon or so of flour to the butter/oil (add more if needed) to make a paste. When flour is lightly toasted, gradually wisk in the broth to keep lumps from forming. Add lemon juice, grape juice/wine, and capers to pan. Bring to a simmer, until sauce thickens. Lower heat, add cooked chicken back to pan, lay lemon slices on top of chicken and spoon some of sauce over all. Heat through, ensuring chicken is cooked through, and serve with cooked rice or pasta. Enjoy! |
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Hal & Jean Ward,