This chicken piccata with Gin No. 1 packs a lemony punch and couldn’t be easier to whip up for a weeknight dinner. Long celebrated for its pair-ability with briny ingredients, the Gin No. 1 is a natural substitute for the broth and white wine typically used in this capery sauce. Feel free to serve with a big bowl of pasta on the side, but it’s also delicious with caesar salad and good bread. Don’t forget the cocktails! We like stirring up a Gin No. 1 Sazerac when it’s chicken piccata night!
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
3 TBSP unsalted butter, divided
2 TBSP olive oil
2 shallots, sliced into rings
1 lemon, half sliced and half juiced
1/3 cup New Deal Gin No. 1
2 tsp capers, drained
1/4 cup chopped Italian parsley
1. Slice the chicken breasts in half horizontally (place a firm hand on top of the breast, and use a sharp serrated knife to carefully slice through the center so you end up with two thin pieces per breast). Place the chicken pieces between 2 pieces of plastic wrap and pound the meat (using a meat pounder or rolling pin) until each piece is about 1/2″ thick.
2. Season the chicken with salt and pepper then dredge in flour, shaking off any excess.
3. Add 1 TBSP butter and 2 TBSP olive oil to a large skillet over medium-high heat. Once the butter melts, add the chicken, working in rounds to not crowd the pan. Cook the chicken until well browned on each side and fully cooked through, about 5-10 minutes per side. Remove the chicken from the pan and set aside on a platter.
4. Reduce the heat to medium, and add the sliced shallot, lemon slices, and gin to the pan. Allow to cook for 3-4 minutes, or until the shallots have become soft and translucent. Add the lemon juice, capers, and remaining 2 TBSP butter. Let the sauce cook over medium heat until it becomes glossy, about 2-3 minutes.
5. Pour the sauce over the chicken and top with fresh parsley. Garnish with lemon if desired.