Saturday, March 22, 2008

Chicken Piccata


Today, I'm in an Italian mood. This is one of my time tested recipes that never fail. You can be assured that you can serve this dish at a dinner party or just on any old night. I first had this dish in Italy (of course) but with veal. I like it best with chicken. (If you are wondering, the picture is of Sorrento, Italy.)

Ingredients:
3/4 extra virgin olive oil
4 boneless chicken breasts (each breast cut in 2 pieces for a total of 8)
1/2 cup flour
2 tablespoons unsalted butter
1 cup dry white wine
1/2 Chicken stock (or broth)
Juice of one lemon
Salt and Pepper
1-2 tablespoons of capers (drained of liquid)

Heat oil in a large sauté pan over medium heat. Once the oil is hot, dredge the chicken pieces in the flour covering them completely. Place each piece in the oil and brown on all sides. When they are done, set them aside on a warm plate.

Drain the oil from the pan. Return the pan to the stove over medium heat and add the butter. Once the butter is melted, return the chicken and it's juices to the pan. Raise the heat and pour in the wine. Bring to a boil and then add the chicken stock or broth and lemon juice. Stir together.

When the chicken is cooked through, remove them from the pan and place on a serving platter. Add the capers (1 or 2 tablespoons, that's up to you. Remember, capers are salty so think before you add too many). Add the pepper and salt if you feel you need to. Cook for about 3 minutes over medium heat.

Pour the liquid over the chicken pieces and you are ready to serve.

I like to serve this dish with a fine spaghetti. You can serve it just with steamed vegetables or rice. Choice is yours.


HEALTHY/LITE VERSION:
Don't add the butter. Just use a little more olive oil. Avoid the flour and just brown the chicken in the olive oil. Sauce, however, will be thinner than the version with the flour. Serve with brown rice or whole wheat pasta.

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