Sunday, January 2, 2011

Chicken Piccata

This is a Giada De Laurentiis recipe and it is so easy, anyone can make it! It is really fast too! The lemon flavor really adds to this dish and I promise you will love it!

6-8 chicken tenders or 2 chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock or chicken broth
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2.In a large skillet over medium high heat add 2 tablespoons olive oil. When oil is hot add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

3.Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Whisk everything left in the pan together to finish the sauce. Pour sauce over chicken and garnish with parsley.

* Great dinner for entertaining. Pair it up with a green veggie, steamed broccoli, green beans or a green salad. Add some toasted french bread and you are ready!

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