Saturday, April 19, 2008

Chicken Piccata

Warm weather is on the way everybody! Which means my meals are going to take a lighter turn and are going to bring in all the fresh flavors of spring and summer. Delicious!

One of the flavors I associate with spring is lemon. That tart and bright flavor just exudes sunshine, don't ya think? Chicken piccata is a great classic recipe that is both hearty and lemony. Plus it has capers- and we do love our capers here at our house!

So this recipe was... ok. It was both too lemony and too bland. I made this a couple of weeks ago, but I'm also pretty sure it didn't make a ton of sauce, which wasn't a big deal since I thought it was too tart! That's not to say it was bad... it just needed something more. Maybe garlic- garlic makes everything tastier! We had this with some nice balsamic sauteed zucchini.

Chicken Piccata

  • 2-3 Chicken Breasts, sliced in half lengthwise to make very thin
  • 1/3 C. Flour
  • Salt & Pepper
  • 3 Tbsp. Olive Oil
  • 1/3+ C. White Wine
  • Juice of 1/2 Large Lemon
  • 2 Tbsp. Butter
  • 1+ Tbsp. Capers

  1. Be sure your chicken fillets are nice and thin, pounding them thinner if necessary. Rinse the breasts and pat dry with paper towels.
  2. In a large saute pan, heat the olive oil on medium heat.
  3. In a bowl, mix together the flour and salt & pepper and then dredge the chicken lightly through the dry mixture.
  4. Saute the chicken in the hot oil, flipping once to cook to a golden brown finish on both sides. It will not take long to cook as the fillets are thin- about 10 minutes or so!
  5. Remove the chicken and place somewhere where they can stay warm, such as a toaster oven.
  6. In the saute pan, add in the wine, lemon juice, and butter. Bring to a very gentle boil, reducing the liquid down. Add in the capers towards the end to heat through.
  7. Serve chicken with a drizzle of the sauce and a nice veggie side dish and maybe a nice crusty bread or side of noodles.

1 comment:

Clara said...

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here:

Editor and Community Developer -- The Cooking Encyclopedia Everyone Can Edit