1/11/2010

Giada's Chicken Piccata

Recipe from Giada Di Laurentiis



So J got me a Giada cookbook for Christmas, and the first recipe to jump out at me was her Chicken Piccata.  Now, I've seen this recipe on tons of blogs, and maybe I just didn't pay much attention, but it always seemed like it would be so much more difficult than it was.

But this recipe was super easy!  And delicious!  This will go into my rotation for sure!  I have to admit, though, that it's not super healthy.  There is a good bit of butter.  Also - watch the amount of lemon juice you used - I just threw in the juice of two (big) lemons, without measuring, and the flavor was a bit strong.  But we both still really enjoyed the meal.

I skipped the parsley, mostly because I hate buying that huge bunch only to use a few Tablespoons of it and the rest ends up going to waste.

I served this with green beans (shamefully, from a can).

Ingredients:
2 skinless, boneless chicken breasts, butterflied and cut fully in half
Sea salt and pepper
AP flour (maybe about 1/2 cup)
4 T unsalted butter
3 T EVOO
1/3 c fresh lemon juice (about 2 lemons)
1/2 c chicken stock
1/4 c brined capers, drained and rinsed
1/3 c fresh parsley (skipped this)

Directions:
Pat chicken dry with a paper towel.  (The flour will stick better this way.)  Season both sides of the chicken with salt and pepper, and then dredge lightly in flour.  Shake off the excess flour (you just want a very thin layer).

In a large skillet over medium high heat, melt 2 T butter with 3 T EVOO.  When it starts to sizzle, add chicken and cook for about 3 minutes on each side (until browned). Remove to a plate and set aside. (If you can only cook 2 pieces at a time, just add a bit more butter and EVOO to the pan before you cook the second set.)

Add the lemon juice, stock and capers to the pan and bring to a boil, scraping all the brown bits into the pan. Check for seasoning and return all chicken to the pan and simmer about 5 minutes, until cooked through.

Remove chicken to plates and whisk in remaining 2 T butter.  Pour the sauce over the chicken to serve and garnish with parsley (if desired).

1 comments:

Dori

Yay! I can't wait to try this! :-)

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