Chicken is one of my favorite proteins to cook with because it’s so versatile. Pan-seared, baked, stir-fried, you name it…I love it all. With that said, I do have some recipes I enjoy above others – one of my those being Chicken Piccata. This recipe is so simple, yet the flavors make it seem super gourmet. The fresh lemon and parsley add a perfect freshness. Serve over angel hair pasta and you’ve got a quick meal that is sure to stand out.
This meal cost me $14.35 and took me 20 minutes to make.
1. Season chicken with salt and pepper on both sides, then lightly dredge with flour.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken (you may have to work in batches) and cook for 3-4 minutes per side, or until golden brown. Transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet and add the shallot and garlic. Stir for 1 minute.
4. Add the white wine, capers and fresh lemon and bring to a boil.
5. Turn heat off and whisk in butter and parsley.
6. Pour sauce over the chicken and serve.
Chicken Piccata
Serves 4
All you need:
4 Smart Chicken thin-sliced chicken breasts (or 2 chicken breasts, sliced in half lengthwise)
Salt and pepper
1 cup flour (for dredging)
3 tablespoons olive oil, divided
1 shallot, diced
3 garlic cloves, minced
1/2 cup white wine
2 tablespoons capers, drained
Juice of 1 lemon
2 tablespoons unsalted butter
1/4 bunch Italian parsley, chopped
All you do:
1. Season chicken with salt and pepper on both sides, then lightly dredge with flour.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken (you may have to work in batches) and cook for 3-4 minutes per side, or until golden brown. Transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet and add the shallot and garlic. Stir for 1 minute.
4. Add the white wine, capers and fresh lemon and bring to a boil.
5. Turn heat off and whisk in butter and parsley.
6. Pour sauce over the chicken and serve.
Adapted from: Cafe Tecumseh