Monday, June 29, 2009

Chicken Piccata

Quick and easy.
The finished dish looks fancy and like it took TWICE the time to cook.

You need:
1/2 cup flour
1 tsp salt
1/4 tsp ground black pepper
2 lbs skinless boneless chicken breast halves pounded to 1/4 inch thickness (or get the fillets, which are usually thinner and sometimes cheaper)
2 Tbsp butter
1 Tbsp vegetable oil
3 Tbsp dry white wine or water
3 Tbsp lemon juice
1 lemon thinly sliced
3 Tbsp capers
3 Tbsp chopped fresh parsley

Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour mixture, shake off excess

In a large frying pan, heat butter AND vegetable oil over medium heat. Add chicken. Cook about three minutes a side, until no longer pink. Remove and keep warm.

Add wine to pan and deglaze for about one minute. Make sure to get all the pan drippings scraped up off the bottom of the pan.
Add lemon juice and bring to a low boil. Return chicken to pan cover with lemon slices and capers cook until sauce thickens slightly, about three minutes.
Serve garnished with parsley over hot buttered egg noodles and whole green beans.

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