Creating an impressive dish is not as hard as you might think. Chicken Piccata is a yummy dish that only requires a few simple ingredients, but when served on a bed of angel hair pasta with a side of roasted broccolini with lemon zest, looks positively gourmet! It even makes great leftovers – just wrap the leftover chicken in a tortilla with crumbled goat cheese and a handful of spinach.
2 large chicken breasts
1/4 cup flour
salt & pepper
4 tbs butter, divided
3 tbs olive oil
1/2 cup white wine
1 shallot or small red onion, diced
2 tbs capers
zest and juice from 1 lemon, separated
Dry the chicken with paper towels after slicing thin, then season it with salt and pepper. Dredge chicken in flour and shake off excess. Melt two tablespoons of butter with two tablespoons olive oil in a large skillet over medium high heat. Once the butter is melted add in the chicken for about four minutes (depending on thickness) until it lightly browns. Flip the chicken and cook for another three minutes, then transfer to a plate. Place the remaining butter into the pan along with the shallots and wine. Bring to a simmer and cook until the white wine reduced by half, scraping up brown bits from the pan. Next add in the lemon juice and capers with a pinch of salt and pepper. Return the chicken to the pan and simmer for five minutes. Place chicken on a platter and pour any remaining sauce over chicken and serve warm!
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Call (530)539-4504 to book your next dinner party. Let me do the cooking for you!