142.2…Chicken Piccata with Capers

Cooking Light produced another winning recipe last night. One of my favorite dishes at one of my favorite restaurants is Chicken Piccata.

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This one came pretty darn close. 

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 Chicken Piccata with Capers (Serves 4)

Adapted from Cooking Light, September 2006

Ingredients:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup white wine
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions:

  1. Place each 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 flour in a shallow dish, and dredge chicken in flour.
  2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
  3. Dissolve cornstarch in chicken broth. To the pan, add white wine, chicken broth mixture, lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.  Top with sauce; sprinkle with parsley.

Printable Recipe

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It was amazing. Even my husband who says he doesn’t like chicken piccata said he liked it. Score! I served it with orzo mixed with the leftover pesto from the Goat Cheese Torta with Garden Pesto. That wasn’t so bad either. :)

I served it alongside a green salad. It turned out to be a pretty green meal!

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The kids don’t have school today or tomorrow for Rosh Hashanah. That meant I got to sleep in a bit. Because I slept in, I didn’t have time for breakfast so I grabbed a small Luna bar before hitting the gym.

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When I got back, I ate a normal breakfast. Toast with peanut butter and an orange.

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I had a couple appointments to go to, stopping somewhere in between for a quick lunch at Urban Plates. Grilled Wild Ono Nicoise Salad:

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Simply amazing. I love that place!

I took my daughter to soccer practice and then we came home. My husband is working late tonight so I’ll be rolling with leftovers tonight. I’m not complaining this time….the meals have been pretty good lately!

What is a food that you disliked as a child but love now? I have so many….avocados, sour cream, mushrooms, tomatoes…the list goes on…

Comments

  1. I disliked broccoli as a kid, but LOVE it now. And I have to say...I'm a bit creeped out by capers. Not really sure why:)

    ReplyDelete
  2. @Sweet and Savory Eats
    You have to try them! They give such a unique flavor to things!

    ReplyDelete

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