The Princess turns 22 years old on Saturday.
Yes. That makes me feel REAL old.
But the beauty of your Princess turning into a fine young lady is the desire to spend time with the old folks ... unlike a mere 5 years ago ...
And even better is when she asked if I would make her and the "boyfriend" her favorite dinner for a sit down family dinner on HER birthday, which is a SATURDAY no less. That makes me feel mighty special.
I have everything which helps a tad with the budget this week.
Except. WINE. But that's ok, I can find a bottle for about $6 so it won't kill me too badly ...
Oh, and by the way? This recipe is THE recipe for Piccata in the house now ... Hubby told me to toss all the others out and keep this one only.
It's fairly easy and not all that time consuming, especially if you pour yourself a glass of wine while you cook ... so make sure the wine you choose is good enough to go in your glass ... lets get cookin!
4 chicken breast, sliced in half (so you have 8 pieces now)
salt and pepper
flour for dredging
12 tbs of butter (slice each tbs off a stick and set on plate)
10 tbs olive oil (just have tbs and oil handy)
2/3 cups lemon juice (yup, I squeezed the lemons, 2 1/2)
1 cup chicken stock (I used the granules and 1 cup hot water)
1/2 cup capers, rinsed and drained
1/2 cup parsley, chopped
Salt and pepper the chicken. Dredge in flour and shake off excess.
Add 3 tbs of oil to skillet over medium heat. Add 2 tbs butter. Once the butter is melted and sizzling, add 3 chicken pieces. Do not move for 3 minutes. Flip over and brown other side. Remove from pan and place on dish. Repeat all over again til all the chicken is done (NOTE: I did not need to add anything on the last batch to pan so I only used 8 tbs oil and 10 tbs butter)
When done cooking chicken, cover plate with foil. Add lemon juice, chicken stock, capers to pan and bring to boil and scrape up brown bits from bottom of pan.
Add all chicken back to the sauce and reduce to a simmer. Allow to simmer 5 minutes and once again, remove chicken to dish.
Add 2 tbs butter and whisk vigorously. Pour over the chicken.
Top with the chopped parsley.
We served over Rotini garden linguine (multi-colored). And we didn't have a LOT of pasta on the plate, but more than enough chicken and sauce, just the way I like it, the exact opposite of a restaurant! Hubby and I added just a touch of Parmesan cheese to ours. NOTE: Do you know, this dish would have been, minimum, $12 a plate? Seriously.
TIPS: I premeasured everything earlier in the day (except the oil) and had it all on standby to make my life easier since I wanted to eat dinner EARLIER than normal for a Saturday. So the chicken broth, lemon juice and capers were in one LARGE measuring glass.
This recipe is doubled as we LOVE leftovers!
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