Tuesday, February 3, 2009

chicken piccata

ok, bad picture :( I thought out of the 3 pics I took, one would turn out! Hmmmm, well I got this recipe from monica's, big fat blog; adapted from Giada De Laurentiis's Everyday Italian cook book. this was a hit with the hubby! i finished cooking this in about 20 minutes flat...in between walking in the door from work, changing into my gym clothes, and then serving it to chad before walking out the door to go to the gym...pretty good, huh? thanks monica!

4 servings

~4 skinless, boneless chicken breasts, halved crosswise (I just used 4 thin cut)
~1/2 teaspoon sea salt
~1/2 teaspoon freshly ground black pepper
~all-purpose flour, for dredging
~4 tablespoons unsalted butter
~2 tablespoons extra-virgin olive oil
~1/2 cup reduced-sodium chicken broth
~1/3 cup fresh lemon juice (from about 2 lemons)
~1/4 cup drained capers, rinsed
~2 tablespoons chopped fresh flat-leaf parsley

Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat.

Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor.

Return the chicken to the pan and simmer until just cooked through, about 5 minutes (this is also where I added the artichoke hearts as well as thin slices of lemon). Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

1 comment:

  1. Aww yay! I think I might have to make this again soon. I was planning on making your roasted red pepper/olive pasta yesterday but I was out of parm. :(