Saturday, December 3, 2011

Chicken Piccata

This is an incredibly easy meal to make and it has a very elegant taste. I made it last night as part of my continuing birthday celebration (I had bronchitis for my birthday, so we pushed out the celebration day out to 2 December). Give it a try and serve it over angel hair pasta.

Chicken Piccata

4 skinless, boneless chicken breasts.
3 tablespoons butter
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/2 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup fresh parsley (optional)

Place the chicken between 2 large sheets of plastic wrap. Using a meat pounder or a rolling pin, lightly pound the chicken to 1/4 inch thickness, the cut the chicken into strips. Sprinkle chicken with salt and pepper to taste. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in a small bowl until smooth. Place additional flour in a shallow baking dish. Dip the chicken into flour to coat and shake off the excess flour.

Heat 2 tablespoons of olive oil in a heavy skillet. Add the chicken to the skillet and cook over medium high heat until golden brown (5-7 minutes a side). Remove the chicken and place on a platter. Tent the chicken with aluminum foil to keep warm.

Bring the wine, lemon juice and broth to a boil in the skillet over medium high heat. Whisk in the butter flour mixture and cook until the sauce thickens slightly, about 2 minutes. Stir in the capers, parsley and the remaining 2 tablespoons of butter. Place the cooked chicken back into the sauce and simmer for 5 minutes.

Cook's Notes:

1. I sometimes cut the chicken into bite size pieces, instead of pounding the breasts and cutting them into strips.

2. I often serve this over angel hair pasta. It is a nice combination.

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