Thursday, May 19, 2011

Chicken Piccata--An Old Classic

I have always loved chicken piccata.  I love the lemon flavor contrasted with the salty test of the capers.  This is a simple recipe that goes great with pasta and a green veggie like broccoli or asparagus.  This recipe is based off of one by Giada De Laurentis.

3 boneless chicken breasts
3 tbs EVOO
1/8 cup capers
1/3 cup fresh lemon juice
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup flour
2 tbs butter
salt & pepper

1) Place each chicken breast between two pieces of parchment paper. Pound each one out until it is about 1/4 inch think.
2) Spread the flour out on a plate. Sprinkle with small amount of salt & pepper and then dredge the chicken breast in the flour.  Repeat with each chicken breast.
3) In a medium frying pan, heat a pan under medium-high heat and add the EVOO and then the chicken breast.  Brown each side of the chicken breast, about three minutes for each side.  Remove from pan and transfer to a plate.
4) In the same frying pan, add the wine, chicken, lemon juice and capers.  Scrape any brown bits off the bottom of the pan, bringing the mixture to a boil.  Add the chicken and simmer for 5 minutes.  Do not let it go too long or the sauce will be a bit too citrusy. 
5)  Remove the chicken, turn off the heat and finish the sauce by adding the butter and stirring with a whisk.  Pour the sauce over each chicken breast.

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