Sometimes it just amazes me how a simple combination of "on-hand" ingredients can result in such a delicious meal. This is exactly what occurred one recent evening when I found myself not wanting to go to the store, yet I had a craving for a favorite chicken dish I've made many times. My husband was at a business meeting and it was just me! I had been craving one of my favorite dishes for several days so I went home from work, broke the chicken out of the freezer, put my apron on and set out to make Chicken Piccata. I had just found a bottle of capers when organizing my pantry the other day so I knew I had all the needed ingredients. Making a double recipe was also on my agenda so I would have plenty of leftovers. Bow-tie pasta was also discovered in my pantry tucked away behind some other items so making an easy side-dish was not far away. When all was done, I devoured every bite in front of the television watching a prerecorded "girly movie."
Chicken Piccata
(Printable Copy)
INGREDIENTS
- 3 boneless, skinless chicken breasts
- 3 Tbsp grated Parmesan cheese
- 2/3 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 4 tablespoon olive oil
- 4 tablespoon unsalted butter
- 1 cup chicken broth
- 2 1/2 tablespoon fresh lemon juice
- 1/4 cup capers
- 2 tablespoons fresh chopped parsley
DIRECTIONS
Cut the chicken breast halves horizontally. The thinner the chicken pieces the better.
Mix together the flour, salt, pepper, and grated Parmesan.
Rinse the chicken pieces in water.
Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.
Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side.
Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
Add the chicken stock, lemon juice, and capers to the pan.
Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken.
And for the side-dish...
Cook bow-tie pasta according to directions.
Drain.
Season with salt and pepper.
Add frozen peas.
Add parsley, chicken broth and 1 tablespoon unsalted butter. Warm and serve.
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