Thursday, February 18, 2010

Chicken Piccata

I figured it was time that I gave you a new recipe to try. 

This is my very favorite main dish in the entire world America.  Because when I am in India my favorite meal is a toss up between momos or butter chicken

EVERYONE but Mr. Smiley hearts this gourmet chicken meal.

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Chicken Piccata

6 chicken breast halves, skinned and boned

1/2 cup wheat flour

1 1/2 tsp sea salt

1/4 tsp pepper

1/4 cup butter

1/4 cup olive oil

1/4 cup dry white wine

juice of 1/2 lemon

1/4 cup chopped fresh parsley

capers (optional)

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1.  Pound chicken breast to flatten. 

Here is the before picture:

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Here is the after picture.  By the way, this is an excellent meal to make if you are in a bad mood or angry!

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2.  Mix flour, salt, and pepper in a bowl (or plastic bag).  Dip chicken in mixture to coat.  Shake off excess flour.  Chill.

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Note:  You don’t have to chill the chicken, but chilling seems to retard burning when sautéing.

3.  Heat butter and oil in a large skillet over medium heat until it sizzles. 

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4.  Sauté chicken breast, 3 at a time, for 2-3 minutes per side.  Drain on paper towels.  Keep war until all are cooked.

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(Yes, I know that there are more than three in the pan.  But I have made this dish so many times that I take a little bit of liberty with the directions.)

5.  Stir wine and lemon juice into drippings and scrape bottom of skillet to deglaze.  Heat, but do not boil. 

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6.  Return chicken to pan and turn to coat.  Remove from pan.  Pour pan juices over chicken.  Sprinkle with parsley and capers, if desired.

(see first picture – minus the parsley!)


P.S.  Don’t forget to enter to win a copy of Crave.  Come on!  It’s a good book and it’s free!

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