Chicken Piccata
We are so over turkey, well, at least I am! So something different was made for dinner (and I stuffed one turkey breast that was dissected into the freezer!)
Chicken Piccata ... this has to be the favorite thing I make for Princess. She's been asking for it for what seems forever and she sat at the counter and waited patiently, hopefully picking up the way to make it along the way.... we serve this with buttered egg noodles and crescent rolls.
2 lbs boneless skinless chicken breast, trimmed and sliced in half (horizontally)
1/2 cup flour, seasoned with salt and pepper (and whatever other seasoning you might wish!)
Olive oil and butter for pan frying
1 cup white wine
1 cup chicken broth (a little more than one cup)
1/2 cup lemon juice (honestly, I use the stuff in a bottle, shoot me)
1/4 cup capers, rinsed and drained
fresh or dried parsley for garnishing
TIP: I add the 3 liquids to a large mixing cup/bowl for ease.
Dip chicken in flour and coat both sides. Have oil and butter melting in pan on medium heat. Fry chicken in 2 batches, 3 minutes or so til browned and cooked.
Once all chicken is cooked, keep warm on a plate covered with foil. Turn up heat on pan to medium high and add most of the liquid, scraping the bottom to remove all the browned bits. Add flour to some of the liquid in your measuring cup/bowl and whisk to remove all the lumpy stuff (TIP: I use Wondra which is super fine flour). Once the liquid in pan is boiling, pour in the mix from cup/bowl and continue to whisk til thickened. Add capers and chicken, top with parsley and heat thoroughly.
Serve over noodles and enjoy!
Chicken Piccata ... this has to be the favorite thing I make for Princess. She's been asking for it for what seems forever and she sat at the counter and waited patiently, hopefully picking up the way to make it along the way.... we serve this with buttered egg noodles and crescent rolls.
2 lbs boneless skinless chicken breast, trimmed and sliced in half (horizontally)
1/2 cup flour, seasoned with salt and pepper (and whatever other seasoning you might wish!)
Olive oil and butter for pan frying
1 cup white wine
1 cup chicken broth (a little more than one cup)
1/2 cup lemon juice (honestly, I use the stuff in a bottle, shoot me)
1/4 cup capers, rinsed and drained
fresh or dried parsley for garnishing
TIP: I add the 3 liquids to a large mixing cup/bowl for ease.
Dip chicken in flour and coat both sides. Have oil and butter melting in pan on medium heat. Fry chicken in 2 batches, 3 minutes or so til browned and cooked.
Once all chicken is cooked, keep warm on a plate covered with foil. Turn up heat on pan to medium high and add most of the liquid, scraping the bottom to remove all the browned bits. Add flour to some of the liquid in your measuring cup/bowl and whisk to remove all the lumpy stuff (TIP: I use Wondra which is super fine flour). Once the liquid in pan is boiling, pour in the mix from cup/bowl and continue to whisk til thickened. Add capers and chicken, top with parsley and heat thoroughly.
Serve over noodles and enjoy!
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