Chicken Piccata

January 28, 2009 at 7:49 am (Uncategorized) (Chicken, Dinner)

And guess what, I am still catching up! We had our friends over for dinner a few weeks ago (they have been over for dinner many times since) and we usually try something new every time. This night it was chicken piccata. I have never cooked with capers before, so this was a bit of an experiment.

We served this with pasta.

Chicken Piccata
Cassie’s Ruminations
Makes 4 servings.

Ingredients

1 Tablespoon olive oil
1 lb chicken tenderloins or thinly sliced skinless boneless chicken breast (I used chicken breast and tenderized it. )
Salt and pepper
4 Tablespoons flour
2 medium cloves garlic, minced
2 Tablespoons drained capers
1 cup reduced-sodium chicken broth
¼ cup fresh lemon juice (1 lemon)
1-2 Tablespoon minced fresh parsley

Directions

1. Rinse and dry chicken. Note: I went ahead and tenderized the chicken.
2. Mix flour, salt, and pepper.
3. Lightly coat the chicken with flour, shaking off any excess.
4. Heat the olive oil in a skillet over medium heat. Cook the chicken for 2-3 minutes on each side, or until golden brown and cooked through.
5. Remove the chicken and set aside on a plate.
6. Reduce heat on pan to medium-low. Add garlic and capers to the skillet. Cook for 30 seconds, or until the garlic is fragrant.
7. Add 2 tablespoons of the flour mixture and stir to coat compleatly with oil, making a roux.
8. Add broth and lemon juice, increasing the heat to medium-high. Cook for another minute or tow, stirring constantly. Sauce should thicken and all of the flour should be incorporated.
9. Stir in the parsley, then return the chicken to the skillet. Coat the chicken completely in the sauce.
10. Serve immediately and enjoy!

This was good. Not sure if it is my favorite, but I will be trying it again. As usual I doubled the recipe and had plenty of leftovers! Something new to add to the dinner rotation!