Classic Chicken Piccata

I broke my hand, you guys! My thumb to be precise. While playing soccer. How do you break your hand while playing soccer you ask? When you are naturally uncoordinated and suck at soccer - that's how!Turns out I need two opposable thumbs to run this blog - What a MAJOR bummer, you guys! The good news is that I have a few recipes planned for you to keep you entertained while my hand heals. Easy recipes that are full of flavor.

Chicken Piccata is a classic but easy weeknight dish that I cook quite often.  The lemony buttery garlicky sauce hits just the right notes. It is delicious with pasta or with a side salad. This recipe was adapted from Simply Recipes.

Yield - Serves 2

Total Time - 40 Minutes

Ingredients

2 Chicken Breasts, skinless boneless
Sea salt and cracked pepper
1/2 cup self rising flour
3 shallots
6 cloves garlic
1/2 - large lemon
1/2 cup white wine
1 cup chicken stock
1 sprig flat leaf parsley
4 tablespoons olive oil
1 tablespoon butter
2 tablespoons capers

Method

1) Chop up the shallots and garlic and set aside. Cut the chicken breasts in half horizontally and tenderize with a mallet.

2) Season the chicken with cracked sea salt and pepper. Dredge the chicken in flour.

3) Heat 2 tablespoons olive oil in a pan and fry the chicken in batches. About 4 minutes each side till they are nice and brown. Top it up with a bit more olive oil if needed. Set them aside on a clean platter.

4) In the same pan you fried the chicken, melt the butter (Yes, I know it looks a bit nasty but it's a lot of flavor in there) on medium heat. The pan probably already has a bit of olive oil left over. Toss in the shallots and garlic and brown for a minute.

5) Add fresh squeezed lemon juice, wine and chicken stock. Reduce for about 5 minutes.

6) Add the capers and season with salt and pepper.

7) To serve, lay the chicken on a bed of cooked pasta and add 3 tablespoons of the sauce. Garnish with chopped parsley.

2 comments LABELS: Poultry, Weeknight Lifesavers