Monday, August 24, 2009

Chicken Piccata

We loved the corn chowder we found on this blog, so I thought we would try another recipe. Neither of us are wild about lemony sauces, so I reduced the amount of lemon juice by half and added more wine. This was good, but next time I would replace all the lemon juice (approx. 1/2c) with chicken broth and maybe add some mushrooms to the sauce. I served this with jasmine rice and spinach balls.

Chicken Piccata

Serves 4

4 skinless boneless chicken breast halves
1/2c all-purpose flour
salt & pepper, to taste
2T olive oil or coconut oil (organic, extra-virgin coconut oil)
2T butter, melted
3T all-purpose flour
slightly less than 1c chardonnay or other dry white wine
1/4c fresh lemon juice
1/2c chicken broth
1/4c capers, drained
2T butter
salt & pepper, to taste

1) Cut chicken crossways to create thin slices & pound chicken (if necessary) to 1/4" thickness.
2) In shallow bowl, mix together 1/2c flour; season with salt & pepper.
3) Coat chicken in flour mixture.
4) In large heavy skillet, sauté chicken breasts in oil over medium-high heat until golden and no longer pink inside, about 4-5 minutes per side. Transfer chicken to platter and keep warm.
5) In a small bowl, mix 2T melted butter with 3T flour until smooth. Set aside.
6) In same skillet, bring wine, lemon juice, & broth to boil. Whisk in butter-flour mixture and simmer until sauce thickens, about 2 minutes.
7) Stir in capers & 2T butter. Add chicken to skillet; cover & simmer for 2-3 minutes.
8) Season with salt & pepper, as desired.
9)Serve immediately.

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