Sunday, 4 September 2011

Classic Chicken Piccata with Capers

If you love the bright flavor of fresh lemons and tender, juicy chicken, then this quick classic Italian dish will fit perfectly into your menu plan.

Chicken cutlets are very lean and cook quickly, therefore they produce no natural pan drippings to create a base for a sauce, that's where fresh lemons, a generous splash of white wine, and butter come to the rescue to make a quick pan sauce that's rich, satisfying and company worthy!

Serves 2

2 chicken breasts, cut in half lengthwise and pounded to about 1/4" thick
salt and pepper to taste
1/4 cup flour
2 tablespoon olive oil
1/4 cup dry white wine
2 clove garlic, minced
1/2 cup chicken broth
2 tablespoon fresh lemon juice
1 tablespoon capers, drained
2 tablespoon unsalted butter
Fresh lemon slices
Chopped fresh parsley for garnish

Season cutlets with salt and pepper to your liking and dredge with flour, shaking off the excess.
In a skillet, saute cutlets in olive oil over medium-high heat until golden brown.
Turn cutlets over and cover pan with the lid and continue to cook for 1- 2 minutes *Covering the pan keeps the cutlets juicy. Remove cutlets and keep warm.
Pour off any excess oil from pan and return to heat, deglaze pan with wine, add minced garlic. 
Cook until garlic is slightly brown and liquid is mostly reduced, being careful not to burn garlic, about 2 minutes.
Add broth, lemon juice and capers, simmer for 5 minutes. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to warm plate.
Finish sauce with butter and lemon slices, once butter melts and the lemon slices soften, pour sauce over cutlets and garnish with fresh chopped parsley. *The lemon slices are not only a nice garnish, but they are edible too!

Make it a menu and serve with orzo pasta and pan-fried asparagus with shallots.

Serves 2

1/2 pound asparagus, thinly sliced on a bias
1/2 shallot, thinly sliced
1 teaspoon of grated lemon peel
2 1//2 teaspoon unsalted butter
salt and pepper to taste

In a skillet, melt butter over medium-high heat, add the shallot and cook for 1 minute.
Add the asparagus, cook for 5 minutes or until tender crisp. Season with salt and pepper and lemon peel. Serve warm.


I will be joining these fun parties...

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