Saturday, May 1, 2010
Chicken Piccata is one of my "go to" weeknight meals. It is so quick to make and the taste outweighs the effort. I love the lemon caper sauce - just delicious! I make it so often that I don't really follow a recipe or measure ingredients but it is very close to Giada's recipe. I like her proportions of lemon juice, chicken stock, and capers. You can always adjust the amount of lemon juice to taste. I also use her idea of whisking butter into the sauce at the end.
I served the chicken with Trader Joe's Lemon Pepper Pappardelle. I was a little skeptical about a flavored pasta but it was surprisingly delicious - you can really taste the lemon and fresh pepper. I tossed it in a little olive oil and it was just great. Some roasted asparagus on the side and we had a fabulous dinner in a flash.
Recipe courtesy Giada De Laurentiis
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons 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 2 more tablespoons butter and add another 2 tablespoons 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 the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.