Wednesday, August 26, 2009

lynn in love with chicken piccata

hello loverlies, welcome back to my kitchen! It's chicken week here!

I made my yummers chicken piccata last night, to celebrate that my chicken soup made the hubs all better :)

This is a super easy chicken dish that is light, yet flavorful. A perfect summer dinner meal.

It's adapted from a Giada De Laurentiis recipe, which you can find here:
I made a few small changes judging from the reviews (less butter/oil/lemon juice; more stock, added peas)... and I think I made it just right!

a package of 4 thin sliced chicken breasts (or 2 chicken breast, butterflied and cut in half)
sea salt and pepper
all purpose flour, for dredging
3 tablespoons of butter
4 tablespoons of extra virgin olive oil
1/3 cup fresh lemon juice
1 cup chicken stock
1/8 cup of brined capers, rinsed.
1 cup frozen peas

all the ingredients needed minus the chicken

Squeeze fresh lemon juice, cut a couple slices for garnish.

Rinse out your capers to cut back the tart taste. I love these fellas.

I think the thinner the chicken, the better it will taste. Pound it out into thin slices. Season the chicken with salt and pepper. Dredge chicken in flour.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons of olive oil.

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 1 more tablespoon butter and 1 more tablespoon olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to plate.

Inside the pan, add the lemon juice, chicken stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Add your frozen peas. Return all the chicken to the pan and simmer for 5 minutes.

Serve chicken on top of angel hair pasta, and pour sauce over chicken and pasta. Add some slices of thick french bread and garnish with lemon slices. Serve any extra sauce in a dipping bowl for your bread.

easy peasy, and totally yummy! Next time, I'm gonna add onions, garlic...and maybe a little cornstarch to thicken up the sauce.

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