August 29, 2013

quick chicken piccata

When we don't have much time and it's getting late, we usually go to Panera Bread. Sometimes though, you just want something homemade. Usually pasta with some veggies does the trick, but recently I found this quick Chicken Piccata recipe that really hit the spot. It's by Giada De Laurentiis, who I don't normally rely on for easy recipes, but this one turned out to be a keeper.

------- Quick and easy Giada's Piccata -------

- 2 chicken breasts, butterflied and cut in half
- salt and pepper
- flour for dredging
- about 6 tablespoons unsalted butter
- about 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice (i sometimes skip this, depending on time)
- 1/2 cup chicken stock (i used dry white wine instead by accident, and turned out great)
- 1/4 cup brined capers, rinsed
- 1/3 cup chopped fresh parsley (i used dry parsley from the seasonings aisle)
- teaspoon cornstarch

Season both sides of chicken with salt and pepper. Dredge in flour.
In a large pan, heat about 3 tablespoons olive oil and melt a tablespoon of butter. Once the oil is hot and butter is melted, place chicken into pan and cook for about 3-4 minutes (depending on thickness) on each side. Move chicken to plate. Add a little more olive oil and butter to pan for the next batch of chicken. Again, add the chicken and cook about 3-4 minutes on each side. Move to plate.
Add lemon juice, stock/white wine, and capers to pan. Bring to a boil and scrape the bits from the bottom of the pan. 
I like the sauce to really thicken so I spoon some of it into a small bowl and mix in a teaspoon of cornstarch.
Pour cornstarch mixture back into pan while stirring.
Return chicken into pan and simmer for about 5 minutes.
Garnish with parsley.

I boiled some asparagus to go with the chicken, and voilĂ , dinner for two (with leftovers) in about 35 minutes.




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