Thursday, March 6, 2008

Giada's Chicken Piccata

Two consecutive days of Giada! And both were winners...

  • 4 skinless, boneless chicken breasts, halved crosswise
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • all-purpose flour, for dredging
  • 4 tablespoons unsalted butter
  • 2 tablespoons EVOO
  • 1/2 cup chicken broth
  • 1/3 cup fresh lemon juice (approx 2 lemons)
  • 1/4 cup drained capers, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley (Uhh... yeah... I totally forgot about this.)
  1. Season the chicken with the salt/pepper. Dredge the chicken in the flour to coat lightly.
  2. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side (I did mine a bit longer because, as per usual, I forgot to pound it!). Using tongs, transfer the chicken to a plate.
  3. Add the broth, lemon juice, and capers to the same pan and bring to a boil, scraping up the bits from the bottom of the pan.
  4. Return the chicken and simmer until cooked through, about 5 minutes.
  5. Transfer the chicken to a platter, and whisk the 2 remaining tbsp's of butter into the sauce. Pour the sauce over the chicken, garnish with parsley, and serve.
I thought this was delish! I made mashed potatoes to go along with it, and next time I will double (or maybe even triple...) the ingredients so I'd have a nice sauce to cover both.

1 comment:

  1. I'm making this tonight! I've been meaning to make chicken piccata ever since we had it from Super Suppers like a year ago, but never did. Your post inspired me! I hope mine comes out well.


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