Wednesday, April 22, 2009

chicken piccata

2-4 boneless, skinless chicken breasts, pounded to about 1/4 inch thickness
2 tbs. grated Parmesan cheese
1/3 c. flour
salt and pepper
4 tbs. olive oil
4 tbs. butter
1/2 cup chicken stock or dry white wine (hint, its better with the wine)
3 tbs. lemon juice
1/4 cup capers, drained
1/4 c. fresh chopped parsley

Pound chicken breasts to about 1/4 inch thickness. Mix together flour, salt and pepper, Parmesan cheese. Dredge the chicken in the flour mixture. Heat olive oil and 2 tbs of the butter in a large skillet over medium high heat. Add half of the chicken pieces, don't crowd the pan. Brown well on each side, about 3 minutes. Remove the chicken from the pan, and place to the side on a plate. Continue to cook the remaining chicken in the same manner. Remove all chicken from the pan, and place the plate to keep warm in the oven while you make the sauce.
Add the chicken stock, or wine, capers and lemon juice to the pan. Scrape up all the browned bits from the pan. Simmer for about 3 minutes to reduce the sauce by about 1/2. Add the remaining 2 tbs butter to the sauce. Plate the chicken and cover in the sauce. Serve.
Serves 2-4 delicious over pasta
recipe adapted from Ina Garten
show: Barefoot Contessa
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