Monday, January 4, 2010

Chicken Piccata

I wanted to share a family favorite, Chicken Piccata. Growing up I was not a fan of capers. I don't think I'd ever tried them, they just looked weird. A few years ago my mom made Chicken Piccata and I realize those little odd looking green capers are actually delicious!!

For the past two years we've had Chicken Piccata on Christmas Eve. Paired with a nice salad, crusty bread and wine, it's a great meal! While the recipe includes a splash of wine, we have made it without the wine and it's just as good.

Chicken Piccata

2-4 boneless, skinless chicken breast, cubed
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
1/2 cup chicken stock
Splash of white wine
3 Tbsp lemon juice
1/4 cup capers (we use the caper juice too, for extra flavor)
1 pkg whole wheat spaghetti
1 glass of wine for the cook (optional but strongly encouraged!)

1 Cut the chicken breasts into 1 inch cubes.
2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Coat them thoroughly in the flour mixture.
3 Heat olive oil in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other pieces in the same manner, remove from pan. Cover to keep warm while you prepare the sauce.
4 Add the chicken stock, splash of white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Simmer while the sauce thickens to approximately half. If sauce is looking thin, add a pinch or two of flour. Add chicken to the sauce and simmer for a few more minutes.
5 Serve over whole wheat pasta.


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