Thursday, March 11, 2010

My Chicken Piccata

Added by Ree on March 7, 2010 in Main Courses, Pasta


•4 whole Boneless, Skinless Chicken Breasts
•Kosher Salt To Taste
•Freshly Ground Black Pepper, To Taste
•4 Tablespoons All-purpose Flour
•5 Tablespoons Butter
•4 Tablespoons Olive Oil
•1 cup Dry White Wine
•¾ cups Low Sodium Chicken Broth
•2 whole Lemons
•3/4 Cup Heavy Cream
•Chopped Fresh Parsley
•1 pound Angel Hair Pasta (I used whole wheat)

Preparation Instructions

     This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.
     Have a pot of water simmering for the pasta.
     If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
     Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
     After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.
     Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.
     Right at the end, cook angel hair until al dente—do not overcook!
     With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

WOW!  That was a lot of pasta on my hubby's plate but you know what?  It was all delicious and it disappeared in no time.  Once again, I owe this plate of deliciousness to the Pioneer Woman.  I'm really diggin' her site.  She's witty, very thorough and has a picture for every step which I LOVE and appreciate since I'm a "visual" learner.  I had my hubby cut the chicken up before I got home and although there were more pieces than what I expected it all turned out okay.  It was a change of what we usually have during the week but it really hit the spot.  Hubby says it's a keeper and I have to agree.  The lemon flavor sauce was so good,  I really wish I had enough leftovers to bring to work but oh well.    I'll just have to make more next time. :)

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