Chicken Piccata
I am amazed this is the first time I am making chicken piccata. It is quite easy to make and it felt nice to add another chicken dish to my repertoire. We are always looking for more, different chicken dishes to make for our families… well, here is a delicious one.I served it to my daughter with some whole wheat thin spaghetti. I had it just with the veggies and it was quite a substantial meal…
- 2 tablespoons extra virgin olive oil
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 2 tablespoons butter
- ½ cup white wine
- 1 cup chicken broth
- 2 tablespoons capers
- Juice of half large lemon
- ¼ cup fresh Italian parsley, chopped
- Salt
- Pepper
- 4 boneless, skinless chicken breasts, pounded thin into cutlets (or cutlets can be purchased from the store), sprinkled with salt and pepper
- ½ cup all purpose flour
- ¼ cup Parmigiano Reggiano, shredded
- 1 teaspoon salt
- 1 teaspoon pepper
Heat a large frying pan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes or till translucent. Take out with a slotted spoon and keep aside. In the meantime dredge the chicken cutlets into the flour. Add butter to the frying pan and brown the chicken cutlets for about 3 minutes on each side on medium high heat. Keep aside and cover with foil. Add the white wine, chicken broth, capers and lemon juice to the frying pan. Bring to a boil and scrape up the brown bits from the bottom. Add the shallot and garlic mixture. Return the chicken pieces back and bring to a boil. Lower to a simmer and cook for 3 to 4 minutes or till the chicken pieces are cooked through and the liquid has reduced by about one-third. Add the chopped parsley and check for salt and pepper. Serve hot with pasta, rice or salad.
