If you are like our house, you are always looking for a better way to cook chicken. I am not much of a fan of the bird, but Jeffrey desperately wants us to figure out how to cook good chicken.
Last month’s issue of Cooking Light had 25 chicken recipes as its cover story, and he picked this recipe for Chicken Piccata for us to try. Lucky for me, he did most of the work. I just took the pictures and went to the grocery store.
We served our chicken with roasted vegetables. I really liked roasting potatoes and asparagus together because it took care of the veggie and starch part of the dish.
The chicken turned out pretty, and I think it was a recipe worth keeping to make again. We saved it for leftovers but didn’t eat any of it, but Jeffrey said he approved and really liked it.
Chicken Piccata
(by Cooking Light)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 ounces all-purpose flour, divided (about 1/2 cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup finely chopped shallots
- 4 medium garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons drained capers
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
Instructions:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently.
- Add garlic; sauté 1 minute, stirring constantly.
- Add wine; bring to a boil, scraping pan to loosen browned bits.
- Cook until liquid almost evaporates, stirring occasionally.
- Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
- Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
- Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
- Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers.
- Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
We Tried Chicken Again
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Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 ounces all-purpose flour, divided (about ½ cup)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2½ tablespoons butter, divided
- 2 tablespoons olive oil, divided
- ¼ cup finely chopped shallots
- 4 medium garlic cloves, thinly sliced
- ½ cup dry white wine
- ¾ cup fat-free, lower-sodium chicken broth, divided
- 2 tablespoons fresh lemon juice
- 1½ tablespoons drained capers
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
Instructions
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or small heavy skillet.
- Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.
- Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently.
- Add garlic; sauté 1 minute, stirring constantly.
- Add wine; bring to a boil, scraping pan to loosen browned bits.
- Cook until liquid almost evaporates, stirring occasionally.
- Add ¼ cup broth to reserved 1 teaspoon flour; stir until smooth.
- Add remaining ½ cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes).
- Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
- Remove from heat; stir in remaining 1½ tablespoons butter, juice, and capers.
- Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
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