Chicken Piccata

Aug 28th


This recipe for Chicken Piccata is so flavorful and relatively simple to make. It’s great for a weeknight meal for you and your spouse or one that the whole family would love. I love, love, love, capers and this recipe definitely enhances the flavors of chicken, butter, wine, capers and fresh lemon. I served it over fresh pasta, but you can serve it alone or over rice. I have learned a lesson this week, but really one I have known for most of my life. This blog is about the mistakes you make in life and in cooking. There are a few that come to mind lately and I will start with one that just happened this week. If I could give anyone one piece of advice it would be to never, ever, ever, talk to family or friends about politics or religion. It only causes trouble and heartache. Everyone has a right to their own beliefs and I don’t think you should ever try and sway a person one way or another on these two very personal issues in life. Everyone has a right to his or her own opinion, I have always chosen to not discuss these issues, when someone tells me I’m not informed on whats going on, it’s a little hard to keep your mouth shut but that is what I chose to do this last week. Just to make it very clear, I’m very well informed and can, as an American woman at the age of 53 decide what is best for my political and religious beliefs. With that being said, here are a few mistakes I have made while cooking. The best story that comes to mind first is, we had just met our neighbors down the street and wanted to have them over for a gourmet dinner. They accepted our invitation. I really don’t even remember what the entree was, because the dessert was a complete disaster. I made a beautiful chocolate souffle with a decadent vanilla cream sauce. The souffle came out of the oven just perfectly, it rose like it was suppose to and the smell that accompanied the souffle was heavenly. I was picking up the cookie sheet that the souffle was on and low and behold dropped the pan, the souffle slipped off the cookie sheet and it was like slow motion watching it crash to the floor. I was devastated. Our guests being the nice people that they are, came running over to the kitchen. Mike our friend and Veterinarian for our beloved pets, by the way if you ever need one He is the best in the valley, Red Mountain Animal Hospital, Mike Kleban. Anyway he came running over and starts wiping all of the chocolate off the cupboards and the floor and proceeds to just eat it with his fingers. So I started a pot of coffee and we sat there and licked the souffle off of every inch of our kitchen. So even kitchen disasters can be a great conversation piece while having a dinner party. We laugh about it to this day! So here is the Chicken Piccata recipe, and if you drop it, don’t fret, just grab a fork and have a picnic on the floor! Let me know what you think!

Chicken Piccata:

Serves 4

4 chicken breasts pounded flat with a meat mallet

2 cups flour

3 eggs beaten with 2 Tbs water

1 stick of butter

4 Tbs olive oil

2 Tbs capers

2 Tbs fresh Italian parsley

1 tsp salt

1/4  tsp pepper

2 lemons (one for the juice and one for the garnish)

1 cup white wine

1-1/2 cups chicken broth

Place the 2 cups of flour in a dredging dish or pie plate. Beat the 3 eggs with 2Tbs water in another pie plate. Pound the chicken out flat. In a large saute pan, melt 3/4 of a stick of butter and 4 Tbs olive oil over medium heat. Dredge the chicken in the flour and then the egg mixture. Place in the saute pan and sprinkle with half the salt and pepper. Cook for approximately 4 minutes or just until golden brown on the bottom and turn the chicken over and sprinkle the rest of the salt and pepper. Cook approximately another 4 minutes or just until golden. Take the chicken from the pan and place on a plate. Still on medium in the saute pan add the white wine, chicken broth and juice of one lemon, whisk until slightly thickened and reduced a bit. Whisking for approximately 4 minutes. Add the capers and the Italian parsley and stir. Add the rest of the butter. At this point taste the sauce and add more salt or pepper to taste. Put the chicken breasts back in and turn over to coat with the sauce. Cook until heated through about 10 minutes. Serve on a large platter over pasta or rice and garnish with lemon slices.

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