A Muse in My Kitchen
Chicken Piccata
Tonight we longed for something simple – flavorful but simple. It was a crazy weekend with a sleepover of 3 grandsons – all 5 years old! We had fun playing games, eating pizza and making banana splits. Now you can see why I craved simplicity.
This recipe does the trick – chicken cutlets topped with a lemony glaze and salty, briny capers.
Take boneless chicken breasts, slice in half horizontally (or butterfly)…
If the breasts are still thick – place them between two pieces of saran wrap and pound lightly with a meat hammer until 1/4″ thick. (I didn’t have a meat hammer so I used the blunt end of the knife in a criss-cross pattern.)
Dredge each breast in flour, Parmesan, salt and pepper mixture.
Saute for 3 minutes on each side in olive oil and butter. Remove from pan and place in a 300 degree oven to keep warm.
Pour wine or chicken broth, lemon juice and capers into pan while scraping up browned bits with a spatula. Reduce liquid to half.
Plate chicken, top with sauce and chopped parsley. Now you have a perfect weeknight meal!
What I was making one year ago – APPLE CAKE!
- 1 lb. boneless, skinless chicken breast halves
- ⅓ cup flour
- 2 tbs. Parmesan cheese
- Seasoned Salt and pepper to taste
- 4 Tbsp olive oil
- 4 Tbsp butter
- ½ cup chicken stock or dry white wine
- 3 Tbsp lemon juice
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
- Cut the chicken breast halves horizontally, butterflying them open.
- If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to ¼-inch thickness.
- Mix together the flour, Parmesan cheese, seasoned salt and pepper
- Rinse the chicken pieces in water.
- Dredge them thoroughly in the flour mixture, until well coated.
- Heat olive oil and 2 tsp. butter.
- Add half of the chicken pieces, do not crowd the pan.
- Brown well on each side, about 3 minutes per side.
- Remove the chicken from the pan and reserve to a plate.
- Cook the other breasts in the same manner, remove from pan.
- Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
- Add the chicken stock (or white wine), lemon juice, and capers to the pan.
- Scrape up the browned bits.
- Reduce the sauce by half.
- Whisk in the remaining 2 tablespoons of butter.
- Serve chicken breast with the sauce poured over the chicken.
- Garnish with parsley.
