Wednesday, August 26, 2009

Chicken Piccata

I have to be honest,
I have never cooked with capers or knew what they were.
This recipe stood out to me, I wanted to find out what capers were and how they tasted.
What is a caper?
Yes, I googled it!
This is what I found,
A caper is: A pickled flower bud of a usually spiny Mediterranean shrub (Capparis spinosa), used as a pungent condiment in sauces, relishes, and various other dishes.
I found them in the grocery section next to the olives, vinegar, and pickles.
These little tasty capers really MADE this dish absolutely Delicious.
My husband said that it was one of the best meals he has EVER had.
Putting it on top of cooked noodles tossed with Alfredo sauce just added to the flavor.

Chicken Piccata
adapted from Sweet Basil

-3-4 skinless and boneless chicken breasts
-salt and freshly ground black pepper
-1 cup all-purpose flour, for dredging
-6 tablespoons unsalted butter
-3 tablespoons extra-virgin olive oil
-1/3 cup fresh lemon juice
-1/2 cup chicken stock or Shirley J Chicken Bouillon
-1/4 cup brined capers, rinsed
-1/3 cup fresh parsley, chopped
-cooked linguine or other pasta
-store bought Alfredo sauce

How to make:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

3. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

4. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

5. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.

6. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

7. Toss cooked pasta with Alfredo sauce.

8. Pour caper sauce over chicken and pasta, garnish with parsley.


Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

lisa h. said...

I will have to try this out. I order chicken picata everytime we go to cheesecake factory, i love theirs.