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.
Makes 4 servings.
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
- Rinse and dry chicken. Note: I went ahead and tenderized the chicken.
- Mix flour, salt, and pepper.
- Lightly coat the chicken with flour, shaking off any excess.
- 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.
- Remove the chicken and set aside on a plate.
- Reduce heat on pan to medium-low. Add garlic and capers to the skillet. Cook for 30 seconds, or until the garlic is fragrant.
- Add 2 tablespoons of the flour mixture and stir to coat compleatly with oil, making a roux.
- 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.
- Stir in the parsley, then return the chicken to the skillet. Coat the chicken completely in the sauce.
- 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!