Saturday, June 14, 2014

Easy Chicken Piccata

This is a easy recipe to make and a budget extender. You butterfly boneless skinless chicken breasts and pound them out with a kitchen mallet to 1/4 inch thickness doubling the amount of meat. I generally use one chicken breast per person. You can also vary the wines you use with this. You can use anything from Chardonnay to Marsala for this dish. I also change up the sides I make with this from polenta,  to orzo, to couscous.

Easy Chicken Piccata
Add cured olives for that extra zip

4 boneless chicken breasts
cover with Saran wrap and pound out 
1 cup flour plus 2 Tbsp
1/4 tsp salt and pepper
1/2 cup white wine
1/2 cup chicken stock
2 TBSP butter
1 tsp. Thyme
2 TBSP Capers
2 TBSP lemon juice
8-10 brined olives (optional)
olive oil for frying and a large frying pan

coat each breast with seasoned flour
Butterfly each chicken breast by holding your hand firm on top of the chicken breast and placing a sharp knife on the side of the breast making a pocket. Cut the chicken breast down the middle but not all the way to the end. Use a piece of plastic wrap to cover the breast and pound out to 1/4 inch thickness with a kitchen mallet. On a paper plate, season the flour with salt and pepper. Coat each chicken breast with the flour. Heat the oil in the frying pan. When the oil bubbles when a pinch of flour is added, it's ready. Fry each piece of chicken 2-4 minutes per side.

Remove the chicken from the pan and add the butter. Once the butter is frothy, add the flour and mix with a whisk until light brown. Add the white wine and chicken stock along with the Capers and lemon juice. Bring to a boil and continue stirring. The sauce will begin to thicken. Add the chicken back in to warm through. Serve over your favorite side. Orzo made with chicken stock goes perfect with this.

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