COOK: Chicken Piccata

This is one of my favorite dinners!  It's quick enough it can be a weeknight meal, but also seems fancy enough you can serve it to guests and impress them.  

The last time I made this I served it over some herby orzo pasta, it also goes well with a simple angel hair pasta, with a nice green salad, or even with a quick rice pilaf.  (I always keep a few boxes of Rice-A-Roni in the pantry for quick side dishes.

Chicken Piccata

Serves 4

Ingredients:

2 Large Chicken Breasts (Cut in half lengthwise, directions below)

1/2 Cup Flour

1/2 Cut Parmesan Cheese (Finely grated, divided)

1 teaspoon Fresh Ground Pepper

1 teaspoon Salt

2 Tablespoons Olive Oil

2 Tablespoons Unsalted Butter

1/2 Cup Dry White Wine  (Can substitute chicken or vegetable broth)

5 Cloves Garlic (Minced)

3-4 Tablespoons Capers (Drained)

1 Cup Chicken Broth

3 Tablespoons Fresh Lemon Juice

1/4 Cup Fresh Parsley (Chopped)

Preparation:

To cut the chicken in half lengthwise you'll want to lay the chicken breast on your cutting board, press down on the top with your non-dominant hand, and place your knife in the middle of the breast and cut as if you were going to butterfly the breast, but cut it all of the way through.  This website gives a great step-by-step instruction: How To Cut Chicken Breast In Half Lengthwise

Once you have 4 pieces of chicken, in a wide short bowl, or a place with edges, mix together flour, 1/4 cup of parmesan cheese, pepper, and salt.  In a large skillet heat butter and oil over medium-high heat.  Dredge each piece of chicken in flour mixture, shake off excess, and cook chicken until golden brown on each side.  (About 3-5 minutes per side).  Remove chicken from pan and set aside.  

Turn heat down to medium low, pour in white wine (or 1/2 cup of broth) and garlic, scrape up any brown bits left in the bottom of the pan from the chicken.  Let reduce, about 5 minutes.  Add in capers, broth, and lemon juice.  Mix well.  Add the chicken back into the pan covering both sides with the sauce.  Cover pan about half way and let cook about 5 minutes.  

Serve over pasta, rice, or on it's own with a generous spoonful of sauce, sprinkle with remaining parmesan and parsley.

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