Chicken Piccata - It's Whats For Dinner
This is one of the favorites of the household, and for a while there, I made it ALL THE TIME.
Then it sort of became "not so special" when I did make it, because we were getting used to having it ALL THE TIME.
So it's been awhile.
I've had it on the menu plan a few times but life interferes so I haven't made it ...
But this week ... I figured I MUST make it this week ...
Therefore, It's What's For Dinner!
It's a fairly easy recipe to throw together, and there are few steps you can do in the morning before heading to slave away in the office for 9 hours ...
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 (had to brave the wind and rain to go cut it from the garden)
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 normally serve over linguini, and I prefer the garden variety (multi-colored)... And we don'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.
Then it sort of became "not so special" when I did make it, because we were getting used to having it ALL THE TIME.
So it's been awhile.
I've had it on the menu plan a few times but life interferes so I haven't made it ...
But this week ... I figured I MUST make it this week ...
Therefore, It's What's For Dinner!
It's a fairly easy recipe to throw together, and there are few steps you can do in the morning before heading to slave away in the office for 9 hours ...
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 (had to brave the wind and rain to go cut it from the garden)
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 normally serve over linguini, and I prefer the garden variety (multi-colored)... And we don'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.
Looking forward to linking up with some great blog hops ... make sure you check them out!
I think this would be a favorite at our house too. It's so easy to get in a rut with easy yummy meals like this. I'm putting on m y pin board!
ReplyDeleteLooks great. Always in need of more chicken recipes! Thanks for sharing with the #BlogFair.
ReplyDeleteI love chicken piccata, and your recipe looks fantastic! Thanks so much for sharing with us at Merry Monday:-)
ReplyDeleteI'm always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Monday! Lou Lou Girls
ReplyDeleteWhat a beautiful dish! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!
ReplyDeleteWhat a delicious dish! Love how you've made it quicker and easier to put together too. Thank you for sharing it with us at the Hearth and Soul Hop.
ReplyDelete