Chicken Piccata
I had it about a month ago and I had to find a recipe for it.
This recipe comes from none other than a simple Google search and I was one happy camper when I found it.
Chicken Piccata
Slightly Adapted from No Recipes
2 large chicken
breasts
1/2 cup flour
3 Tbsp. vegetable oil
3 Tbsp. lemon juice
1 cup chicken broth
1 tsp. honey
2 Tbsp. butter, cut into small pieces
2 Tbsp. fresh parsley, minced
2 Tbsp. capers (you can find these
in a bottle in the canned vegetables aisle)
1 tsp. lemon zest, finely zested
8 oz. angel hair pasta
1. Prepare angel hair pasta as directed on the package.
2. Use a sharp knife to slice each chicken breast
in half. You should end up with four thin fillets that are mirror images of
each other. If you don't have a sharp knife or aren't too confident with your
knife skills, you can also put the breast in a large Ziploc bag and pound with
a mallet until it's about 1/2" thick.
3. Put the flour into a shallow bowl. Generously
salt and pepper the chicken, then dredge it in the flour to give it a light
coating. Hold the chicken in the air and tap it a few times with your other
hand to dust off excess flour.
4. Add the oil to a frying pan and heat over medium
heat until the oil shimmers and is hot, but not smoking. Place two pieces of
chicken in the pan and fry undisturbed until you start seeing the edges start
turning a tan color (about 2 minutes). Flip the chicken over to brown the other
side.
5. Transfer the cooked chicken to a plate, then fry
the other two cutlets.
6. To make the sauce, drain out all but a tablespoon of oil, add the
chicken stock and then let this boil down until there is almost no liquid left.
Add the lemon juice and honey and then stir in the butter. Turn off the heat
and then add the parsley, capers and lemon zest. Place each piece of chicken over a small bed of pasta and pour the sauce over the
chicken. Serve immediately.
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