As you guessed, I neglected my blog once again. I don't know how people work a full-time job, cook, clean, socialize and blog! Seriously, if you fit that description- you need to share your secret with me because I always find that I either have no time or energy to come up with a creative and witty post every other week! For this reason I decided that I will update as frequently as possible and keep it bare bones with the important stuff: photo + recipe. Hopefully that will motivate me to share more frequently and will encourage you to check my blog more frequently since it would mean less of my drivel! Win win :)
So I'm going to end my drivel here and get right to the good stuff!-
Chicken Piccata
Adapted from a recipe by Cooking Light
(but we encourage you to read the part about cooking the chicken below, we followed thekitchn's advice)
Prep time: 15 minutes | Cooking time: 30 minutes
Ingredients:
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1/4 cup finely chopped shallots
- 4 medium garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 3/4 cup fat-free, lower-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons drained capers
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
Directions:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish.
- Sprinkle both sides of chicken evenly with salt and pepper.
- Dredge chicken in flour in shallow dish; shake off excess.
- Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.
- Turn the heat to medium and add chicken breasts to pan
- Cook for just 1 minute on one side, then turn each chicken breast over
- Turn the heat to low and put a lid on the pan.
- Leave the chicken in there for 10 minutes (do NOT open the lid to peek, the heat building up is very important to cooking the chicken thoroughly)
- After 10 minutes, turn the heat off but do NOT open the lid. Leave the chicken in the pan with the lid on for another 10 minutes. The chicken will finish cooking in the remaining heat and will be moist to perfection.
- Meanwhile, heat remaining 1 tablespoon oil in a separate pan; swirl to coat.
- Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly.
- Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally.
- Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth.
- Add remaining 1/2 cup broth to pan; bring to a boil.
- Cook until reduced by half (about 5 minutes).
- Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.
- Remove from heat and stir in remaining 1 1/2 tablespoons butter, juice, and capers.
- After the chicken's remaining 10 minutes have lapsed, place the chicken breasts on a serving plate (or plates if separating)
- Top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.
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