This time of the year gets hectic for all of us. Not only is it difficult to fit cooking anything interesting into the day; it is difficult to fit in the time to post. Save this recipe. It is quick, good and light. You may not keep capers on hand in your pantry all the time, but once you taste this you will always stock a small jar. They are tart and exotic tasting. Gives your fast dish a bit of class.
Chicken Piccata
printable recipe
2 boneless, skinless chicken breasts, butterflied and cut into 4 pieces
salt and pepper
flour for dredging
3 T. butter, divided
3 T. olive oil
1/3 c. fresh lemon juice
1/2 c. chicken stock
1/4 c. brined capers, rinsed
Season the chicken with salt and pepper.
Dredge lightly in flour, shaking off all of the excess.
Heat oil and 2 T. butter in a heavy skillet. Slide in the chicken pieces. Cook on one side for about 3 minutes until browned.
Flip and cook the other side for another 3-4 minutes until browned.
Remove chicken to a plate and set aside.
Add the lemon juice, stock and capers to the pan. Whisk until smooth. Season if needed with salt and pepper. Add the remaining tablespoon of butter and continue to whisk until melted and smooth.
Return the chicken to the pan. Simmer for 5-10 minutes until cooked through. Serve with sauce.
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