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beef fajitas with corn salsa, black beans
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Wednesday, July 11, 2012

Chicken Piccata

chicken piccataI have made Chicken Piccata several times before, but this recipe I saw on Pinterest from OK I'll Eat That intrigued me because you added lemon slices to the sauce.  The lemon slices really added to the sauce, though C would disagree since he ate one whole thinking it was a slice of summer squash.  He was not a fan of the lemon slices cooked in the sauce.  His eating of the lemon reminded me of an episode of The Next Iron Chef (Bryan Caswell was robbed!) where one of the cheftestants had used an inedible garnish to their plate and were poo-pooed by the judges...or maybe it was an episode of The Next Food Network Star...who knows.  I do know C would agree with the judges, so next time I make this I will fish the lemons out of the sauce before serving, no matter how pretty they look on the plate. 
Chicken Piccata

2 lemons
2 boneless, skinless chicken breasts
Salt and ground black pepper
¼ cup unbleached all-purpose flour
2 tablespoons vegetable oil
½ pound button mushrooms, sliced
1 small garlic clove, minced
½ cup white wine
1 cup chicken stock
1 tablespoon capers , drained
2 tablespoons unsalted butter , softened
1 tablespoon minced fresh parsley leaves

Halve one lemon end to end and slice into ¼” thick slices; set aside. Juice the remaining lemon.

Slice each chicken breast in half and pound to a ¼” thickness. Sprinkle both sides of cutlets generously with salt and pepper. Dredge each cutlet in the flour. Heat a large skillet over medium-high heat until hot, about 2 minutes; add 2 tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, 2 to 3 minutes. Turn cutlets and cook until second side is lightly browned, 2 to 3 minutes longer. Remove chicken and set aside.

Add the mushrooms to the skillet and sauté for two minutes. Add the garlic to the skillet and return skillet to medium heat. Sauté until fragrant, about 30 seconds. Add wine, stock and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces, about 5 minutes. Add lemon juice and capers and simmer until sauce reduces, about 1 minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.
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