Friday, April 3, 2009

Whats Cookin'- Chicken Piccata

Here is my beloved recipe for Chicken Piccata. This sauce is easier than people realize and always a crowd pleaser. Piccata is incredibly versatile and lends well to salmon, grouper, mahi mahi, shrimp and even pork. I like to serve with pasta, cous cous or just a nice bowl of mixed greens with some oil, vinegar and lemon juice.
Serves 4

4 boneless skinless chicken breasts
Garlic powder
Salt and black pepper
6 tablespoons butter
6 tablespoons extra-virgin olive oil
1 tbsp all-purpose flour
1/3 cup fresh lemon juice
1 c white wine
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley, chopped

Season chicken with garlic powder, salt and pepper. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil melt and start to simmer, add chicken and cook for 3 minutes on each side or until browned. Remove chicken and put off to the side on a plate.
Add 2 more tbsp of butter and remaining oil to the pan and let simmer. Add tablespoon of flour to the butter/oil combo and stir with a whisk until the flour is incorporated and it begins to brown. Next add your white wine, lemon juice, chicken stock and capers. Whisk continuously making sure to scrape up the bits on the bottom of the pan. Return all the chicken to the pan and simmer for 5 minutes or until cooked thru. When chicken is cooked thoroughly, remove from pan and plate. Add remaining 2 tbsp of butter to the pan with parsley. Whisk until butter is melted and parsley is mixed in. Ladle over chicken.