Tuesday, January 20, 2015

Chicken Piccata

So, who knew my husband was on Pinterest (hi, honey!). Apparently he realized that in addition "girly stuff," it also had yard and house projects galore. On a recent weekend night, he shunned my planned salad and grilled chicken for dinner and wanted something "more indulgent." He found this recipe and luckily we already had everything at home. And it was de-LISH! I don't know if this is classic chicken piccata, but nevertheless, it was a buttery, lemony, capery (is that a word?) dinner and did not disappoint. 

Chicken Piccata based on this recipe

12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion (we used about 6 TBL) 
2 garlic cloves, minced 
1⁄3 cup white wine 
3 Tbsp fresh lemon juice 
Kosher salt 
1/4 cup capers, rinsed 

For the Chicken: 
4 boneless, skinless chicken breast halves (or use cutlets) 
2 Tbsp grated Parmesan cheese 
1/3 cup flour 
Salt and pepper 
Couple "swirls" of olive oil 

To Cook:
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. 

Add a couple "swirls" of olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. To prep the sauce, melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. 

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. 

We served on top of linguine and finished with a generous heaping of freshly grated parm! Delish!!!

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