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Tuesday, November 19, 2013

chicken piccata

sometimes life gets crazy and we need to make dinner in a pinch.  when we are super busy and need to whip up something to eat quickly, one of our go-to recipes is chicken piccata.

not only is this chicken piccata recipe easy to make, it is also super flavorful.  the flour and the egg give the chicken a great coating, and the combination of the lemon juice, the white wine, and the capers make a great sauce.  i just love the flavor of this chicken dish.  it is so light and fresh, and it is perfect served over pasta!

chicken piccata
prep time: 10-15 minutes
cooking time: 25-30 minutes
yields: 4 servings

2 whole boneless/skinless chicken breasts
4-6 tablespoons extra virgin olive oil
1/2 cup all-purpose flour
1 large egg
1 tablespoon milk
2 tablespoon salted butter
1/2 cup chablis white wine (or chicken stock)
1 large lemon, juiced
1 jar (3.5 oz.) nonpareil capers in brine
salt and ground black pepper to taste

butterfly the two chicken breasts and then cut each piece in half so that you have four pieces of chicken.  wrap the pieces of chicken in plastic wrap, and gently pound them with the flat edge of a meat mallet in order to flatten them.

preheat your oven to 300 degrees F.  in a large skillet over medium heat, preheat 2-3 tablespoons of olive oil.  remove the chicken from the plastic wrap, and dredge each piece of chicken in flour.  shake off the excess flour and season with salt and pepper.  in a bowl, whisk together the egg and milk.  dip two pieces of the chicken in the egg mixture and then add the chicken to the skillet.  cook for 3 minutes.  when the chicken is browned, flip the chicken and cook the other side for 3 minutes.  remove the chicken from the skillet and transfer it to an oven-safe baking dish.  cover with foil.  add more olive oil to the skillet as needed, and dip the remaining two pieces of the chicken in the egg mixture.  again, add the chicken to the skillet and cook for 3 minutes.  when the chicken is browned, flip the chicken and cook the other side for 3 minutes.  remove the chicken from the skillet and add it to the baking dish.  put the chicken in the oven to stay warm.

add the butter to the hot skillet and allow the butter to melt.  add the wine, to the skillet and scrape the bottom and sides of the skillet with a spatula.  add in the lemon juice and the capers with their brine, and bring to a boil.  season with additional salt and pepper to taste.  remove the chicken from the oven and pour the sauce over the chicken.  serve hot over pasta.  garnish with parsley and slices of lemon.

love, laurie

1 comment:

ma pa camlet said...

That looks delicious and I know it is. I could go for some of that for supper tonight. Hint, hint!