August 30, 2015

Chicken Piccata

Posted in Chicken at 6:48 pm by Sheila OConnell

Here is an easy and fast recipe that makes a wonderfully flavorful dish. Takes about 15 minutes prep time and 20-25 minutes cooking time. You will not believe the results. With basmati rice and some steamed or sautéed veggies and a nice crisp white wine or light red, it is wonderful. Bon Appetite!

2 boneless, skinless chicken breasts
1-2 lemons (1/3 cup lemon juice)
1/3 cup brined (jar) capers, rinsed
1/2 cup chicken broth
1/4 cup fresh parsley
2 tbsp. flour
salt & pepper
6 tbsp. butter
3 tbsp. olive oil

lay the chicken breasts flat and cut in half (top and bottom)
wash, dry and pick parsley from stems
Squeeze 1 to 2 lemons to get 1/3 cup fresh lemon juice
rinse capers
salt & pepper chicken to taste
dredge chicken in flour

heat 3 tbsp. oil & 2 tbsp. butter in skillet
When sizzling, add 2 chicken pieces and cook 2-3 min per side
remove chicken to plate
add 1-2 tbsp. butter to skillet
when sizzling, add remaining 2 chicken pieces and cook 2-3 min per side
remove chicken to plate
add capers, lemon juice and broth to skillet and bring to boil
season with salt & pepper to taste
add chicken back to skillet and reduce heat, simmer for 5 min
remove chicken to plate(s)
add 2 tbsp. butter to skillet and whisk to blend
spoon capers and sauce over chicken and garnish with parsley.

Serve  with rice & vegetables (yellow squash & red peppers)

Serve any nice wine such as a Sancerre or Chateauneuf-du-Pape

posted by dad


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