Thursday, May 30, 2013

Chicken Piccata

Are you ready for some restaurant style chicken piccata? In less than 30 minutes couldn't believe that I made!  I read a bunch of recipes to determine how I would go about creating this dish.  I looked at Giada de Laurentiis's recipe and this blog.  

This tasted just like from the restaurant and was very straightforward to make.  This will be added to the regular meal rotations, as these are regularly stocked ingredients.

I tried to butterfly the chicken breast, but it wouldn't cut evenly. We had several smaller pieces that I tried to make flatter, but I didn't really understand what I was doing... Next time I will be patient and cut the chicken right. The flour parmesean breading was tasty and was nicely golden once I added in more oil. Before I added more oil the chicken was cooking but not getting any color or looking very moist.

I wanted to have some sort of green vegetable in the dish so I tossed in some arugula leaves at the very end so it would wilt.  This part took maybe 2-3 minutes as leafy greens can overcook very quickly.

I was reviewing recipes and they recommend using either a white wine sauce or chicken broth for making the lemon sauce.  Originally, I was going to use the chicken stock, but at the last minute, I went for the white wine sauce.  It was a great choice!

orig from 5/30/2013
updated 4/3/2015

Chicken Piccata
Serves 2

~2 cups dried pasta
2 boneless, skinless chicken breast halves
3 Tbsp grated Parmesan cheese
1/3 cup flour
Fresh cracked pepper
4 Tbsp olive oil

1/2 Tbsp butter
1/2 cup white wine or chicken broth
3 Tbsp lemon juice (or a w hole lemon if you want)
1/4 cup brined capers


Start to boil the water for the pasta. Cook pasta according to directions.
Heat olive oil in a large skillet on medium high heat.
Cut the chicken breast halves horizontally. Pound flat or butterfly them to about 1/4-inch thickness. 
Mix together the flour, pepper, and grated Parmesan. 
Dredge chicken pieces in the flour mixture, until well coated.
Add the chicken pieces, brown well on each side, about 3 - 5 minutes per side, depending on thickness. Remove the chicken from the pan and reserve to a plate. 

Add the white wine, lemon juice, and capers to the frying pan used for the chicken. 
Reduce the sauce, generally I let it cook until the pasta is done.
Melt in the butter, wilt arugula/spinach. 
Add the drained pasta to the sauce. Plate the pasta and add chicken on the top!

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