Chicken Piccata

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Chicken cooked in a sauce of lemon, parsley and butter.  And, in my interpretation, a few other ingredients. Yesterday was a snowy winter day and even though we weren’t snowed in, today was a great stay at home day watching cooking shows and HGTV.  I had taken a chicken breast out of the freezer and was inspired to make the piccata because of a dish I saw prepared on The Chew today. On the Chew the chicken was marinaded in lemon juice, grilled and then topped with a mixture of parsley, garlic, capers, and olive oil. Sounded wonderful.

Ingredients:

Boneless, skinless chicken breasts sliced thin

2 T olive oil

4 T butter, divided

1/4 cup all purpose flour

1/2 cup fresh squeezed lemon juice and lemon zest

3/4 cup chicken stock

1/4 cup capers rinsed and chopped

2-3 cloves of garlic sliced thin

1/4 cup parsley chopped

salt and pepper to taste

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Heat the olive oil in a heavy skillet over medium high heat. Once the oil has heated add 1 T of butter to the skillet. Dredge the chicken in the flour or put in a zip lock bag and shake to coat. Cook the chicken a couple minutes per side and set aside on a platter. Continue until all of the chicken has been lightly browned. You don’t want to over cook the chicken.

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Once the chicken is done add the chicken broth, lemon juice, capers, 1T of lemon zest, garlic, and parsley to the skillet.

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Scrape up any browned bits in the skillet and simmer for about 5 minutes. Add the chicken back into the skillet and simmer for 15 minutes.

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Remove the chicken to a platter or casserole dish. Add the remaining 3T of butter to the sauce and pour over the chicken.

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I served the chicken with quinoa cooked in chicken broth with a bit of garlic and kale cooked with dried cherries. Proved to be a great combination of tastes!  It’s what was for dinner tonight.

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NOTE:  It’s easiest to thin slice your chicken breasts if they are still slightly frozen.

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