Thursday, February 9, 2012

Chicken Piccata Recipe

I love Italian food but I get tired of the tomato based sauces or heavy cream sauces like Alfredo.  That's where this recipe really shines.  A recipe of chicken breasts that have been pounded flat, breaded and fried crisp with a light citrus sauce it's really the perfect meal when you want something lighter for those summer months.  I am not really sure of it's pedigree but I am guessing it is Sicilian in origin since they grow some of the best lemons on Earth there.

Chicken Piccata

2 Chicken Breasts, sliced in half on horizontally (on the flat)
4T Grated Parmesan Cheese
2/3 C Flour
1/4 tsp Salt
1/4 tsp Fresh Ground Black Pepper
Olive Oil
4T Butter, room temperature, divided
1/2C Chicken Stock
1/2C Dry White Wine (White Vermouth works well)
6T Nellie & Joe's Key West Lemon Juice*
1/2C Brined Capers, drained
1/4C Fresh Parsley, Chopped
Capelli d'Angelo (Angel Hair) Pasta, 60g per person

Take each piece of chicken and pound thin with a mallet.  Mix cheese, flour, salt and pepper in a bowl.  Take each piece of chicken and wet slightly before coating with flour mix, set aside.  In a measuring cup combine chicken stock, white wine and lemon juice, set aside along with measured capers in a bowl.  Take 2T of butter and create a beaurre manie by adding 2T flour and mixing until a paste is created, set aside.  Cook pasta according to directions.  While pasta is cooking, heat a frying pan with about 4T olive oil and remaining 2T of butter.  When butter is brown add the first 2 piece of chicken and fry 3 mins each side, set on serving platter and repeat with final 2 pieces of chicken.  After all the chicken is cooked reduce heat to med and add sauce mix.  Stir with a whisk to deglaze the pan and add capers.  Add beaurre manie and stir constantly as sauce thickens until all blended smooth.  Remove from heat and stir in parsley.  Serve sauce on the side so each person can use on the chicken and pasta.

Normally 2 chicken breasts are enough for 4 servings but we have a salad on the side as well along with some bread occasionally. 

*This lemon juice is the best I have found and is fresh squeezed not from concentrate.  It really captures the flavor of Sicilian Lemons.  If not available use fresh lemons, never use "Real Lemon" or any other varnish in a bottle masquerading as lemon juice.


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