Friday, June 18, 2010

Chicken Piccata

I've been wanting to experiment with the "classic" Italian methods of cooking chicken, and I figured this would be a good one to start with. It's simple, quick, and the light breading makes it look like chicken nuggets, which never hurts when you are trying to get kids to eat.

2-4 Chicken breast cutlets
2 Tablespoons grated Parmesan cheese
1/3 c flour
salt & pepper
4 Tablespoons olive oil
4 Tablespoons butter, divided
1/2 cup white wine (can substitute chicken broth)
3 Tablespoon lemon juice
1/4 cup brined capers
1/4 cup fresh parsley, chopped

If cutlets are too thick, place them between 2 layers of plastic wrap and pound with meat hammer (or rolling pin in my case) until they reach 1/4 inch thickness. Dredge chicken in a bowl filled with the combined flour, Parmesan, and salt and pepper. Prepare a skillet by heating olive oil and 2 tablespoons of the butter over medium high heat. When thoroughly heated add the chicken and cook until browned, about 3 minutes per side. Remove the chicken and add wine, lemon juice and capers to the pan, scraping up the brown bits from the chicken. Reduce the sauce by half, then whisk in the remaining 2 tablespoons of butter. Serve the sauce over the chicken and top with chopped parsley.

Simply Recipes

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