Who knew that spending time writing down these recipes would require so much time? Sorry for slacking! So last night I made chicken piccata for my darling friends Carly and Bailey. B said she liked it so much I should give her my recipe. 😊
This is a quick and simple recipe, only takes about 20 minutes and packs a punch of flavor.
Ingredients:
2 chicken breasts (cut in half pounded with a meat hammer until thin and tender)
1/2 cup flour
3 cloves fresh garlic
2 tablespoon capers
2 lemons
1 tablespoon butter
1 cup chicken stock
1/8 cup cream
Splash of dry white wine
Salt/pepper to taste
Fresh parsley or basil to garnish
Steps:
Salt and pepper the chicken and let it rest at room temperature for 20 minutes. Dredge the chicken in the flour. Heat nonstick skillet to medium high heat and drizzle a little olive oil to coat the pan. Place the chicken in the skillet and cook about 2-3 minutes on each side until brown and slightly crispy. Remove chicken from pan and reduce heat. Add butter and garlic to the existing pan. Add a splash of wine and scrape up the bits in the pan from the chicken and garlic. Squeeze the juice of lemon into a bowl (pick out any seeds) and pour into to the skillet. Add chicken broth, salt and pepper and bring to a soft boil. Add in a few slices of lemon, capers and the cream. Reduce heat and add in the chicken to soak up the favors.
Serve with a side of angel hair noodles or mashed potatoes and a side of steamed asparagus to complete the meal. (And a bottle of Sauvignon blanc too, obvi.)
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