Thursday, January 19, 2012

Chicken Piccata

Chicken Piccata
A chicken dish of sorts is usually our go-to, quick, mid-week meal. Chicken piccata is wonderful because it requires very little time to cook (approximately 20-30 minutes) and requires basic ingredients. This classic Italian dish has a strong lemon flavor and could be served with pasta or rice.

Chicken Piccata
Serves 2

2 large boneless and skinless chicken breasts
Flour (for dredging)
3 tablespoons butter
2 tablespoons olive oil
Salt & pepper
1 cup chicken stock
1 lemon
3 tablespoons capers
1/2 cup white wine
1.5 tablespoons chopped parsley or oregano

1. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in pan over medium-high heat.
2. Season chicken breasts with salt and pepper on both sides. Dredge in flour and shake off excess.
3. Cook chicken for approximately 5 minutes on the first side.

5. Flip chicken over and cook on other side for approximately 5 minutes. Both sides should be a nice golden brown (shown below). Remove chicken from pan and set-aside on a plate.

6. Turn the heat down to medium. De-glaze the pan with 1 tablespoon butter, wine, chicken stock, lemon juice, and capers. Allow these ingredients to simmer for a few minutes.

Note: We recommend doubling the amount of ingredients for the sauce if you are serving it with pasta, so that you can dress the pasta in it.

7. Add the chicken back in the pan and top each breast with a slice of lemon. Allow the dish to simmer until the liquid thickens and the chicken is cooked through. We actually turned the chicken halfway through, but it is not necessary.

8. Remove the chicken from the pan and plate. Pour sauce over chicken and garnish with parsley or oregano. Serve with pasta or rice.

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