Easy Beer-Brined Chicken Piccata in a Beer and Lemon Sauce Cooked in Cast Iron Recipe
Chicken, Lemon, Capers, Beer, and Butter. Let's Go!
Equipment
- 1 12” Cast Iron Skillet
- 2 Cutting Boards to cut the chicken on and then one for the lemons.
- 2 Knives to cut the chicken breast in slices and one to cut the lemon slices thin for our garnish.
- 1 Meat tenderizing tool(s)
- 1 Zipper Bag or Bowl (or both) to store the chicken while it brines.
- 1 Bowl to hold the flour
- 1 Wooden Spatula for stirring and turning.
- 1 Meat Thermometer Optional - to check the temperature of the chicken to not undercook or overcook.
Ingredients
- 2-3 Large Boneless Skinless Chicken Breasts Sliced Thin.
- ½-1 Cup All-Purpose Flour For Dusting the Chicken Breast.
- 6 Tablespoons Butter Divided.
- 1 Cup Citrus or Wheat Beer
- 2 Lemons 3 Tablespoons Freshly Squeezed Lemon Juice
- 1 5oz Jar Capers A 5 oz Jar is about 6 tablespoons (drained will give you about 2-3 oz)
Instructions
- Take 2-3 boneless and skinless chicken breasts and cut them lengthwise for two thin-sliced chicken breast pieces from each chicken breast. You’ll end up with 4-6 halves.
- Tenderize the cut chicken slices and then brine the slices for about 30-60 minutes in a beer brine.
- After the chicken has been in the brine for about 30-60 minutes, remove the sliced chicken breast and set it on a tray covered with some paper towels. Pat dry the chicken breast meat.
- While or after the chicken has been in the brine, place a bowl out with the flour and have it ready for the chicken when the time comes.
- Cut 1 lemon in half and squeeze out the juice. Remove the seeds. The pieces of pulp can remain or be removed. It’s up to you.
- Cut a 2nd lemon in half. Thin cut slices of lemon from the largest part of the cut. Cut as many thin slices as you think you’ll need to garnish this recipe. Then, squeeze the lemon from the rest of the 2nd lemon.
- Heat a cast iron skillet large enough to accommodate the chicken breast and to have some air space between the pieces while you cook the chicken. Place 3-4 tablespoons of butter to melt in the skillet.
- Coat the chicken breast with the flour on both sides, and shake off any excess flour. Set them aside and until the cast iron skillet is ready.
- Once the butter is hot and ready, add the chicken to the skillet. Cook the chicken on one side until the color looks “delicious.” Then, turn the chicken to the other side. Let the chicken cook in the skillet until the chicken reaches 165°F / 75°C.
- Pull the chicken from the skillet and place it somewhere to keep it warm. Cover it if you need to. We will be using this same skillet in the next steps; you’ll need a 2nd “somewhere” to keep the chicken until we are ready to add it back to this main skillet.
- The pan will have bits and pieces of that chicken with some remaining butter. We’ll be deglazing the pan at this step. Pour in the 1 cup of beer, add the 3 (or more) tablespoons of lemon juice, and drained capers. “Scrape” gently the pan as you mix these ingredients and deglaze the pan.
- Keep to a simmer and allow to cook for 5 minutes (more or less) to thicken up a bit.
- Lastly, return chicken to the skillet and baste in the heavenly sauce. Flip it about to get some of the capers on the top (garnish) and then add the lemon wheels / slices all about in a most artistic manner to really bring it home (visually).
Notes
Salt to taste but remember Capers have a good bit of salt.
2-3 Large boneless skinless chicken breasts (will end up with 4-6 halves)
Chef Tip: If the chicken breasts are slightly frozen, they will be easier to cut. Not frozen solid, but that in-between frozen or slightly frozen and still cuttable by a knife. If you put the chicken in the brine while still a bit frozen, just let it brine for a bit longer.
The Lemon: The lemon flavor is like the cornerstone of this recipe. It’s what makes it what it is: lemony, caper-topped, and a buttery delight. I use two lemons in my recipe. But, you can use one depending on your lemon preferences.
Lemon Ring Garnish: Don’t add the lemon rings here. The lemon will cook right out of the rings and you’ll end up with these wagon wheel looking lemon slices.
Nutrition
Calories: 220kcalCarbohydrates: 9gProtein: 13gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 66mgSodium: 356mgPotassium: 237mgFiber: 0.3gSugar: 0.05gVitamin A: 368IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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