Yuzu, a unique citrus fruit, brings an exquisite blend of floral and tart flavors to many dishes, particularly in Japanese cuisine.
This recipe for Yuzu Chicken Piccata infuses the distinct aroma and taste of yuzu into a classic Italian American dish, elevating it to new culinary heights.
Ingredients Needed
To make this delightful dish, gather the following ingredients: ¾ cup all-purpose flour, 4 small skinless, boneless chicken breasts, kosher salt, freshly ground pepper, extra-virgin olive oil, thinly sliced garlic cloves, dry white wine, low-sodium chicken broth or water mixed with chicken bouillon paste, unsalted butter, soy sauce, yuzu juice, and sliced scallions.
This combination of ingredients, especially the yuzu juice, ensures a flavorful and aromatic experience that is sure to impress anyone who tries it.
Preparation Steps
Begin by placing ¾ cup of flour in a shallow bowl. Lightly pound the chicken breasts between two sheets of plastic wrap to about ¼ inch thick. Season with kosher salt and freshly ground pepper, then dredge in flour, shaking off excess.
Next, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium-high. Cooking in two batches, cook the chicken until golden brown underneath, then turn and cook until nearly cooked through.
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the garlic and cook until slightly softened. Pour in the dry white wine, simmering until almost completely reduced.
Creating the Sauce
Increase the heat to medium-high and add the chicken broth or water mixture, 3 tablespoons of unsalted butter, and kosher salt.
Stir in soy sauce and 5 tablespoons of yuzu juice. Return the chicken to the skillet, spooning the sauce over it until cooked through and the sauce is slightly reduced.
Add the remaining 2 tablespoons of butter to the skillet, cooking until the sauce is glossy, and season with more pepper and yuzu juice if needed.
Final Touches
Toss the sliced scallions with a pinch of salt and the remaining tablespoon of yuzu juice in a small bowl to coat.
Scatter the dressed scallions over the chicken in the skillet.
Serve the Yuzu Chicken Piccata with country-style bread, perfect for dipping into the flavorful sauce.
These final touches add both visual appeal and a burst of fresh flavor, making the dish complete.
Why Yuzu?
Yuzu is more intense and floral than lemon, with a tartness reminiscent of grapefruit.
The freshness of yuzu juice, although difficult to transport fresh, is easily found bottled at Asian markets or online.
Incorporating yuzu in chicken piccata brings a unique twist that both surprises and delights.
Cooking Tips
Ensure the chicken breasts are evenly pounded for uniform cooking and a tender texture.
Do not rush the reduction process, as it allows the flavors to concentrate and develop.
Always taste and adjust the seasoning, particularly with the yuzu juice, to balance the tartness and enhance the overall flavor profile.
Serving Suggestions
Pair this Yuzu Chicken Piccata with a light side salad or steamed vegetables for a well-rounded meal.
This dish also complements a crisp white wine, enhancing the citrus notes of the yuzu and the savory richness of the chicken.
Nutritional Information
This version of chicken piccata is a lighter alternative to the traditional recipe, offering a refreshing citrus twist with yuzu juice.
The use of olive oil and a moderate amount of butter helps keep the dish lower in saturated fat, while the chicken breasts provide a lean source of protein.
Yuzu Chicken Piccata masterfully combines Japanese citrus with a beloved Italian American classic, creating a dish that is both distinctive and delicious.
This recipe is perfect for those looking to explore new flavors while enjoying the comfort of a familiar meal.
Source: Bonappetit