Saturday, July 13, 2013

Chicken Piccata



Chicken Piccata | Cooking on the Front Burner

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.

Chicken Piccata | Cooking on the Front Burner

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!

Chicken Piccata

by Deb Attinella
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
Instructions
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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Chicken Piccata | Cooking on the Front Burner

Hope you enjoy this recipe!

10 comments:

  1. I do love chicken piccata--I first ate it about 35 years ago at a restaurant in Portland. Yummy, I do like capers--can't wait to try this recipe. It will be on the menu this week.
    Hope you are having a great summer. I have been busy with visiting grand kids--haven't spent much time on the computer!

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  2. Beautiful photos, as always :) Chicken dishes are always a favorite in my house!

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  3. I LOVE chicken piccata. My husband doesn't though, so I rarely make it :( This looks delicious. CL is my fave cooking magazine.

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  4. I love this dish and I never make it. Thanks for the low fat version. Pinning it.

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  5. Yum...I love lemons as well! Looks delicious Deb :)

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  6. Deb, this looks wonderful and I just love chicken piccata! Thank you so much for joining us and sharing at Best of the Weekend - we love having you join us! Pinning to our party board and sharing on FB over the weekend! Hope your weekend is great!

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  7. This looks incredible! I have never made it at home before, but now I shall have to try this recipe! Thanks for the recipe. :)
    xoxo
    Michelle @ Ya Gotta Have a Hobby

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  8. I could never be a vegetarian because I love chicken too much. Gonna give this recipe a try, it looks delicious!

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  9. This looks realy tasty! We eat chicken a lot and I'm always looking for new recipes! Pinned

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  10. Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I can't wait to see what you link up next week! I hope to see you at the (Not SO) Wordless Wednesday Blog Hop! http://apeekintomyparadise.blogspot.com/
    Have a terrific week!
    Hugs, Cathy

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