Saturday, July 13, 2013
How does this dinner look to you and what if I told you it goes from prep to table in less than 30 minutes? It's true.... you will love the ease of this recipe, it looks great and tastes fantastic! I have made a few versions of Chicken Piccata over the years and this is now my go to recipe. My favorite part is the lemon sauce... you know me - I love my lemons!
I take the boneless chicken breasts and cut then in half length-wise and pound them until they are a bit over 1/4" thick. I'm not a fan of really thick chicken breasts and besides, these will cook up quick and are almost tender enough to cut with your fork. I also keep it simple with the steam in the bag green beans and Uncle Ben's 90 second Wild Rice mixture.
Keep this in mind too for dinner guests. Since it is a quick one, you'll have more time to spend with your guests and less time in the kitchen!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (serves 4)
- 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
- 2 T finely chopped shallots
- 1 medium garlic clove, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth, divided
- 2 tablespoons fresh lemon juice
1. 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.
2. 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.
3. 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.
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Hope you enjoy this recipe!