Friday, August 10, 2012

Chicken Piccata

This recipe is good delicious and so hard easy to make. Everyone will think you are a gourmet cook...even if you're not.
  • 1 1/2 pounds boneless chicken breasts (I like to use five 5 oz. chicken breasts from Sam's Club because they are the perfect serving size already. They can be found in the freezer section.)
  • 2 tablespoons grated parmesan
  • 1/3 cup flour
  • salt & pepper to taste
  • 4 tablespoons olive oil
  • 5 tablespoons butter
  • 1 teaspoon minced garlic
  • 2 cups chicken stock
  • 3/4 cup lemon juice
  • dash red pepper flakes (optional)
  • 1/2 cup brined capers
  • 1/4 cup fresh chopped parsley (optional)
  • cooked angel hair pasta
  1. If using the 5 oz. chicken breasts......put them between two pieces of plastic wrap and pound with a meat hammer to 1/4 inch thickness.
  2. If using regular size chicken breasts......cut them horizontally, butterflying them open. Cut in half if chicken breast are still too large, and then put them between two pieces of plastic wrap and pound with a meat hammer to 1/4 inch thickness.
  3. Mix together grated parmesan, flour, salt & pepper.
  4. Rinse chicken pieces in water.
  5. Dredge rinsed chicken pieces thoroughly in flour mixture until completely coated.
  6. Heat olive oil and 2 tablespoons of butter in large skillet on medium high heat.
  7. Add half the chicken pieces. Do not crowd the pan.
  8. Brown well, approximately 3 minutes per side.
  9. Remove chicken from frying pan and cook the remaining chicken breasts.
  10. Place cooked chicken in dish covered with foil in warm oven while preparing the sauce.
  11. Add chicken stock, lemon juice and capers to the pan.
  12. Use a spatula to scrape up the brown bits.
  13. Reduce the sauce by half.
  14. Whisk in the remaining 3 tablespoons of butter.
  15. Serve chicken atop cooked angel hair pasta.
  16. Pour sauce over chicken.
  17. Sprinkle with parsley if desired.

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