Tuesday, April 28, 2009

Chicken Piccata

One of the blogs I read called Closet Cooking - always has delicious dishes featured... here is another one I saw and thought I could try at home. It was really easy and super delicious. I love capers so it was perfect for me.

Chicken Piccata
From: Closet Cooking

2 Chicken Breasts (butterflied)
1 Tbsp flour
1 Tbsp Olive Oil
2 Tbsp Butter
Splash of white wine (can be omitted)
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 Tbsp Capers
Salt and Pepper
Parsley (as Garnish)

1. Place the chicken between plastic and roll/pound the chicken to 1/4 inch thin

2. Season the Chicken with salt and pepper. Dredge the Chicken in the flour

3. Heat the oil and 1 Tbsp butter in a pan.

4. Add the chicken and fry until golden brown on both sides (about 3 min per side). Set aside.

5. Place the wine, stock, lemon juice, lemon slices and capers in the pan and deglaze it.

6. Simmer until the liquids reduce by half.

7. Stir in 1 Tbsp butter and pour over the chicen and garnish with parsley (serve over rice or orzo pasta) ***I served over orzo, but I may try serving it over brown rice next time***

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