Tuesday, January 27, 2009
Giada's Chicken Piccata
This is one of my go to weeknight meals because I usually have everything I need to make this already on hand. I usually serve this with roasted potatoes but since I'm trying to be more health conscious I decided to go with broccoli rabe and a baked sweet potato (sorry, no picture of the sweet potato). I used less than half the butter in the recipe and added a little more oil when the pan got dry. I know oil is still fattening but it's a better fat than butter, right? However, if I added all of the butter I would have had a nice sauce to dip bread in...sigh...I miss normal eating! One more thing, make it easy on yourself and use chicken cutlets if you have them and I'm sure you can have this done in 30 minutes.
This recipe can be found on the food network website or in Giada De Laurentiis' cookbook Everyday Italian.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.