Monday, December 14, 2009

What's for Dinner Tonight? Chicken Piccata!

I admit it. I'm a fan of dark meat. White meat just doesn't cut it. Yes, I know it's healthier for you and all ( and I should know better, I'm a medical student), but white chicken breast meat always seems bland and dry to me. However, there is ONE recipe that can and have changed my impression on white meat, and that is (wait for it..)

Chicken Piccata!

Chicken Piccata is one of the most delicious Italian dishes out there and it is also one of the easiest to prepare. Rachel Ray's 30 minute meals are amazing but I can make this dish in less than 20! If you are a fan of lemons, then you are in for a real treat. Even if you're not, try it out. I promise it won't disappoint.

Chicken Piccata Recipe (adapted from Food Network Everyday Italian) 
Feeds 2-3
4 pieces of boneless chicken breast, butterflied and cut in half( chicken thighs work too. yum. dark meat.)
2 lemons, juiced.
1/4 cup brined capers, rinsed
1/3 cup all purpose flour
salt and pepper for seasoning chicken
1 cup of chicken stock
4 tbsp of butter
6 tbsp of olive oil

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 6 tablespoons olive oil. Chop the garlic and add it in.
When butter, oil and garlic start to sizzle, add chicken and cook for 3-5 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Serve over your favorite pasta (al dente)


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