Quick Chicken Piccata
*Repost Alert (again!) 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.
It's been awhile.
I've wanted to make it, but life interferes so I haven't made it ...
But this week, we are in Indiana and I've got control of the kitchen ... so 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.
It's been awhile.
I've wanted to make it, but life interferes so I haven't made it ...
But this week, we are in Indiana and I've got control of the kitchen ... so 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.
This is an awesome recipe. I've had something similar in a restaurant near me and it's become my new favorite! They serve it with mashed potatoes and sautéed veggies. Thanks for posting this on the our Mini Linky party for me to find. I'm definitely going to make this in the future!!!
ReplyDeleteI love Piccata Chicken, this looks like a great recipe! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
ReplyDeleteMiz Helen
Another wonderful recipe, love it. Thank you for bringing to the party.
ReplyDelete