Simply Italiano - Day 5 of 5 :)

Friday, April 6, 2012

Day 5 and we have reached the main course, finally!  When chicken piccata was first explained to me, I thought to myself "okay...I'm never going to make that for myself...that's what restaurants are for, right?"  WRONG!  This recipe is simple, easy and doesn't take long before you can be doing it with your eyes closed.  (Though, I don't recommend doing so...stove=hot, keep those eyes open)  Anyway, enjoy this one...maybe combine a few of the ones we have learned this week and have an Italian dinner party.  But I do have to warn you, if you do so...don't be surprised if you can't get those guests to leave, and if you do, expect them on your porch the next even for dinner again!  ...grab your aprons and hold on to your chef hats!  We're gunna get cookin' up something good :)

Chicken Piccata

3 tbs all purpose flour
1/2 tsp salt
1/4 tsp black pepper
4 boneless skinless chicken breasts (4-ounces each)
1 tbs olive oil
1 tbs butter
2 cloves garlic, minced
1/4 cup chicken broth
1 tbs chopped Italian parsley
1 tbs drained capers
Lemon slices and fresh parsley (optional)

Combine flour, salt and pepper in shallow pie plate.  Reserve 1 tbs flour mixture

Place chicken between sheets of plastic wrap.  Using flat side of meat mallet or rolling pin, pound chicken to 1/2 inch thickness.  Coat chicken with flour mixture, shaking off excess

Heat oil and butter in large nonstick skillet over medium heat until butter is melted.  Cook chicken 4 to 5 minutes per side or until no longer pink in center.  Transfer to serving platter and cover loosely with foil

Add garlic to same skillet; cook and stir over medium heat 1 minute.  Add reserved flour mixture; cook and stir 1 minute.  Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens.  Stir in parsley and capers; spoon sauce over chicken.  Garnish with lemon slices and parsley.

Makes 4 servings

Recipe from " Incredibly Easy Italian" book


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