If you were Belgian (and the year was 1900) there’s a good chance the first beer you’d ever sipped would have been a tafelbier. Also translated in French as bière de table or table beers—are a low-ABV, malty, Belgian tradition. Back in the height of their popularity around the turn of the 20th century, table beers were viewed as the perfect mealtime sipper; they were low enough in alcohol that you could have a couple, yet still flavorful enough to accompany a robust dish.
In this collaboration with Bent Mallet we chose to do a long secondary fermentation using a strain of Brettanomyces known to produce fruity flavours and we also dry-hopped the beer using noble-type hops for complexity. We also opted to bottle-condition this beer for great effervescence.
Piccata is a method of preparing food where meat is sliced, coated, sautéed and served in a sauce. The dish is Italian as the name would imply, but it is originally made with veal, our version uses chicken.
This fusion of Belgian and Italian makes for an interesting meal combination that we are sure you will enjoy.
- 2 chicken breasts skinless and boneless, cut in half lengthwise
- ¼ tsp salt or to taste
- ½ tsp pepper or to taste
- ¼ cup all-purpose flour for dredging
- 4 tbsp butter unsalted
- 2 tbsp olive oil
- ⅓ cup lemon juice freshly squeezed
- ½ cup Bent Mallet Tabula Rasa III
- ¼ cup capers brined
- ⅓ cup parsley fresh, chopped
- Prep Chicken: Season the chicken with salt and pepper. Dredge chicken in flour and shake off any excess
Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat. Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. When the chicken is cooked, remove it from the skillet.
Add Ingredients: Remove skillet from heat. Add lemon juice, Tabula Rasa table beer, capers and scrape up the brown bits from the pan for extra flavor. Return skillet to heat and bring to a boil. Taste the sauce and season with additional salt and pepper if needed. Add chicken back to skillet and simmer for about 5 minutes. Transfer the chicken to a platter. Add remaining butter to the sauce in the skillet and whisk for about a minute. Sauce will thicken a bit.
Finish and Serve: Pour the sauce over the chicken garnish with parsley and lemon wedges.