Wednesday, August 4, 2010

Chicken Piccata

This is a classic dish. It's simple. Very few ingredients, and very easy to make. The best part about it is you actually could make it for one person. However, last night my Dad was in town from Virginia, and I needed something quick and easy to make. This is also a great recipe for a big group as well. That's the good thing about pasta. You can make it for one person, or twenty people.
2 boneless skinless chicken breasts halved lengthwise, pounded thin
1/2 flour seasoned with salt and pepper
3-4 Tablespoons Olive Oil
2 garlic cloves, chopped
Dredge the chicken in the seasoned flour, and sautee in hot oil for 4-5 minutes on each side until golden brown.
Remove the chicken from the pan onto a plate and cover with foil to keep warm.
Turn the heat down to medium low and add another 2 tablespoons of olive oil and the chopped garlic. Cook the garlic for 2-3 minutes, being careful not to burn the garlic. If the garlic starts to burn, add more oil.
1 tablespoon flour
1/2 cup white wine (whatever you're drinking while cooking)
1 and 1/2 cups chicken broth
Zest of one lemon
1 tablespoon fresh lemon juice
Capers (use as many or as little as you like)
Add the flour to the garlic/olive oil and cook for 2-3 minutes.
Add the white wine and scrape the pan with a wire whisk to loosen all the brown yummy bits.
Add the chicken broth, lemon zest, lemon juice, and capers.
Turn the heat up and bring the sauce to a bubbly simmer for about 5 minutes, and season with salt and pepper.
Add the chicken breasts to the sauce, and cook another 5-10 minutes (depending on how thin your chicken is).
Arrange the chicken over cooked pasta, dump the sauce all over it, and sprinkle with freshly grated parmesean cheese and fresh parsley.