Friday, July 29, 2011

Chicken Piccata


Oh, Chicken Piccata, I have feared you & your intimidating process for years.  My thoughts were that you had too many ingredients, which means a fairly pricey dish & I lacked the skills of a trained chef to be able to pull you off.  Haha, I can laugh at those thoughts now because I defunct-ed all of them after finally attempting to make you.  I omitted (mushrooms & artichoke bottoms) a few of the ingredients to make it a more reasonably priced dish, which also simplified the process into a skillet meal, so that you too can enjoy making this amazing dish for your family tonight.  My hubby has been nagging...yes, men nag too ;) to make this for years so you can imagine the look on his face when he walked through the door, after a long day a work to find this dish waiting for him to devour.  The sauce is what makes this dish what it is, a creamy, lemon-y, garlic explosion of flavor that leaves you licking your plate for every last drop.  You have to make this for your family & come back & share with me your experience watching them devour it.  Also, this makes a great dish for your next dinner party, so easy & will leave them thinking you slaved for hours ;) 


Ingredients:
1/3 cup flour
2 tablespoons parmesan cheese
salt, pepper & garlic powder to taste
2 chicken breasts, butterflied
2 tablespoon butter, divided
1 tablespoon olive oil
2-3 garlic cloves, grated (about 3/4 tsp)
1 cup chicken stock
3 tablespoons heavy cream
1 1/2 tablespoons capers
2 tablespoons fresh lemon juice


In a shallow dish, combine flour, cheese, salt, pepper & garlic powder.  Pat dry your chicken with a paper towel, so the coating with adhere.  Coat each piece entirely in flour mixture.  In cask iron skillet, over medium high heat, melt together 1 tablespoon of butter & 1 tablespoon olive oil.  Add chicken and cook on each side for 3-5 minutes until they begin to brown.  Remove them & place on a plate, cover with foil and allow to rest for 5 minutes.  Meanwhile, in very hot water clean your cast iron skillet to remove any charred bits and return to stove (optional).  I rinsed mine only because some bits of parmesan had charred slightly, in the bottom & I wanted to avoid transferring that charred flavor into the sauce.    
In a cast iron skillet, melt remaining tablespoon butter, over medium heat.  Add garlic & cook for about 1 minute.  Add stock, lemon juice and cream, simmer to reduce til it's about half as much liquid.  Add capers & then chicken back to the skillet. Place in preheated oven at 250F (yes, you read that right) uncovered for about 25-30 minutes.  Garnish with fresh parsley. 

Makes 4 servings

Big southern hugs, 
Angie

3 comments:

  1. Love chicken piccata - so simple, but so flavorful! Yours looks delicious!

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  2. Just found your blog through Shawn's Plate--I am following. I love chicken picatta, and this looks wonderful!

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  3. I love chicken piccata and yours looks scrumptious :)

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Would love to know what you think, please feel free to let me know you stopped by. Big Southern hugs!!!

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