The Kitchen Gnome is generous. He claims that I make the best Chicken Piccata. He has sampled the dish in some of the local restaurants and maintains that he is correct. He is sweet.
I came across the recipe in 2002! I make it the same every time. I have only tweaked it a tiny bit. Nothing can compare to the snap of lemon with the first bite! The recipe came from the sample issue of Cuisine at Home Magazine. Needless to say, I have subscribed since the sample issue!
I served the Piccata with Wine Lovers Rice and steamed brussel sprouts. Steamed sprouts suited my timetable on this evening. My daughter, though, just made Brussel Sprouts with Browned Butter and Toasted Almonds that she claims is the best. It sounds as though it would be a great match to the Chicken Piccata. You can get that recipe on her blog, A Bit of Butter.
adapted from Cuisine at Home
3 chicken breasts, pounded, cut in half
2 T. olive oil
1/4 cup dry white wine
2 cloves garlic, crushed
1/2 cup chicken stock
2 Tbsp fresh lemon juice
1 Tbsp capers, drained
2 Tbsp unsalted butter
1 lemon, thinly sliced
Parsley, chopped, for garnish
Season the breasts with salt and pepper, lightly dredge in flour. Heat olive oil in saute pan over medium heat. Saute breasts 3-4 minutes. Flip and saute the other side for 3 minutes. Cover the pan with an inverted plate, to warm it. Transfer breasts to a warm plate; pour fat from the saute pan.
Finish the sauce with butter and lemon slices. When the butter has melted, pour the sauce over the chicken breasts. Sprinkle with chopped parsley.
This is a favorite recipe at out house. Fresh lemons are key to its success!
I am participating in Foodie Friday, hosted by Michael at Designs by Gollum. Take time from your busy day to visit and take a look at what the fabulous participating cooks have prepared!