Culinary Gizmodo

Cookin’ and Smiling

While most of the time it’s not done right at restaurants, I still LOVE chicken Piccata

While the local Italian restaurant does a bad job at it, I still order it when I’m just not willing to do the work.  After all everyone loves chicken piccata, even bad chicken piccata.   Here is a recipe which doesn’t suck.

  • Boneless Skinless Chicken breasts (1 per person)
  • 1 c. flour seasoned with salt & pepper
  • 1/4 c. butter
  • 1/4 c. olive oil
  • 1 small onion finely chopped
  • Minced garlic to taste
  • 1 lemon cut in half and only 1 half sliced thinly the other use for juice
  • 1/4 c. white wine
  • 1 c. chicken stock
  • 1/4 c. capers
  • Parsley for garnish

FLATTEN/BEAT THE HECK OUT OF the chicken between sheets of plastic wrap or waxed paper to 1/4-inch thickness.

DREDGE chicken in flour mixture.

HEAT butter and olive oil over med high heat. When hot brown both sides of chicken. Then and add garlic cook 30-60 seconds (don’t let it burn).

DEGLAZE pan with wine; make sure to scrape up all the brown bits on the bottom of the pan. Add chicken stock and lemon slices and juice. Heat to a boil; then reduce heat.

COOK until liquid is reduced by half and chicken is done. Garnish with parsley and lemon slices.

Serve with your favorite noodle with your favorite sauce or buttered with parmesan cheese and a little parsley and your favorite veggie.

Nostrovia! ~E

Wed, July 14 2010 » Cooking, Recipes