Friday, January 18, 2013
This dish is a great addition to our repertoire as this came out fantastic. I have been carrying around the printout for this recipe for months and it was always on my short list. This recipe was adpated from Chicken Piccata I from the Prevention website. This is a great place to get healthy recipes and I have been going there more and more for dining ideas. In regards to the whole notion of it being Chicken Piccata I...it makes me think there is a sequel somewhere out there..."this time, it's personal!" Again, this is a great dish!
Ingredients (4 servings)
1/2 cup Flour
1/4 tsp Kosher salt
1/4 tsp Black pepper
4 chicken breasts (around 1 1/2 lbs), thinly sliced (around 3/8" thick)
3-4 tbsp Olive oil
1/4 cup Capers, rinsed and drained
1 Onions, finely chopped
2 tsp Garlic, chopped (or two cloves)
1/2 cup Dry white wine
1/2 cup Chicken broth
1/4 cup Lemon juice
1. Combine flour, kosher salt and black pepper in a 1 quart zip-top bag. Pat chicken dry. Working in batches, add chicken to bag, shake to coat, and set on plate in single layer.
2. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add half the chicken and cook for around 3 minutes on each site. Transfer chicken to a plate and cover tightly with foil. Cook the other half of the chicken the same way and place the finished chicken under the foil as well. Add extra oil as needed during the second batch of chicken.
3. Reduce heat to medium and add the remaining tbsp of olive oil to skillet. Add the capers, onions and garlic to the pan and cook for 3 minutes (stirring often). Add wine, broth, and lemon juice to the pan and simmer for around 4 minutes.
4. Pour the sauce over the chicken and serve.