Tuesday, March 18, 2008

Chicken Piccata

Chicken Piccata

I had defrosted some chicken fillets & instead of doing the usual, wanted to try something different. So I dug into my must-try-when-i-have-time list of countless recipes & came up with this one for chicken piccata. I knew I wanted to try it the first time I saw it on Simply Recipes cos it has capers in it. Strangely enough although I like capers, I hardly ever cook with it.

And the result ? We all loved it although the baby wouldn't touch the capers (well, more for us then). It's simple & delicious. I'm sure I'll be making this again. I didn't make any changes to the original recipe. One note tho : make sure to keep the chicken fillets thin.

Chicken Piccata (for 4)
taken from Simply Recipes

4 skinless chicken fillets
2 Tbsp grated Parmesan cheese
Salt and pepper
4 Tbsp butter
4 Tbsp olive oil
3 Tbsp lemon juice
1/2 cup chicken stock or dry white wine (I used white wine)
1/4 cup brined capers
1/4 cup fresh chopped parsley

1. Cut the chicken fillets in half horizontally, butterflying them open. If the pieces are pretty thick still, put them between two pieces of plastic wrap and pound them with a meat hammer.

2 Mix together the flour, salt and pepper, and grated Parmesan. Rinse the chicken pieces in water and dredge them thoroughly in the flour mixture, until well coated.

3 Heat the olive oil and 2 Tbsp of the butter in a large skillet on medium high heat. Add half of the chicken pieces (you don't want to crowd the pan). Brown well on each side, about 3 minutes per side. Remove from pan and reserve to a plate.

4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a metal spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 Tbsp of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

1 comment:

x said...

That pictures was my lunch and i didn t leave anything , it was very good & different then the way i normaly cook Chicken.Thank you Cherie x