Chicken Piccata
For two servings, you'll need:
Two chicken breasts or boneless thighs, butterflied
1 small lemon, juiced
1/4 to 1/2 cup white wine, chicken broth, or water
2 tblsp flour
1 tblsp capers
1/2 tsp salt
I usually serve chicken piccata with plain spaghetti so set a pot of water to boil first and make sure to monitor the pasta.
Juice 1 lemon. Set aside.
Wash and butterfly two chicken breasts. If you wish, you can use a meat tenderizer to pound the chicken, but I've never felt the need to do so.
Sprinkle about 1/2 tsp salt onto the chicken breasts. Then sprinkle about two tblsps flour on both sides until the chicken is thoroughly coated.
In a sauce pan, on medium-high heat, add a good drizzle of olive oil and pan-fry the chicken until golden. Turn the heat down to medium and add the lemon juice, about 1/4 to 1/2 cup of white wine or chicken broth, or just plain water if you have neither, and 1 tblsp capers.
Scrap the bottom of the pan with a wooden spoon to loosen the fond, the browned bits and flour, so that a sauce is formed. When the sauce is thickened to your liking, serve with the pasta, drizzling the sauce over both chicken and noodles.
Enjoy!
*****
1 year ago today, Tiramisu with Japanese Matcha Green Tea.
i had something very similar to this a few weeks ago. it was positively delish. i like the combo of capers and lemon and chicken, it reminds me of spring. i think with some chopped parsley, it'd be even spring-y-er. :)
ReplyDeleteFast, easy and beautiful is an unbeatable combination. This is lovely and those of us who love the lemon-caper combo are in paradise.
ReplyDeleteHey! I made this as well and was going to submit this for Weekend Wokking... oh no, I only have a few days left to think of a new dish... :)
ReplyDeleteThis is one of my most favoritest dishes of all times. I make mine differently though, which we all should cook to our own taste anyway. I dredge the chicken in flour and fry it that way, and when making the sauce, I also add shallots and garlic, and I like my sauce EXTRA capered. Man, I'm drooling thinking about it even though I just had this dish this past Saturday.
ReplyDeleteLan,
ReplyDeleteChopped parsley would look so pretty. I have one parsley plant that I'm waiting for it to sprout some more leaves for me to use in recipes.
Mary,
Ah, another lemon-caper lover. :)
Ning,
Don't worry. This isn't my WW entry so you're welcome to submit yours. Besides, it's OK to have multiple dishes because we all make it differently too. :)
Phan-tabulous,
Ooh, shallots and garlic. Love that too. Shhh. I add in more capers as well sometimes.