A couple of nights ago, I made something new and it's definitely a keeper! I fixed The Pioneer Woman's Chicken Piccata. While I did change a few things, you can click the link to see her step by step instructions, which are an art by themselves, as always!
4 boneless, skinless chicken breasts
salt to tast
freshly ground black pepper, to taste
4 T. all-purpose flour
4 T. butter
4 T. olive oil
3/4 cup dry white wine
1 cup chicken broth
1 1/2 whole lemons
1 cup heavy cream
chopped fresh parsley
1 lb angel hair pasta
Prepare a pot of water for the pasta. If chicken breasts are overly thick, pound until slightly flattened. (To do this, place chicken between two sheets of wax paper on a cutting board and pound with flat side of meat mallet to desire thickness). Sprinkle chicken with salt and pepper on both sides, then dredge in flour. I used a little more flour than it calls for...just be sure they are fully covered in flour.
Heat 2 T butter and 2 T olive oil in a skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker. I cooked mine a decent bit longer than 3 minutes each side...my fear of undercooked chicken plus we like it crispier!). Remove to a plate, then add the other 2 T each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Lower heat as needed!
After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of 1 1/2 lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it cooks.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minutes until sauce thickens. Taste and adjust seasonings or other ingredients (expect the sauce to have a real tang to it; you can counter it with a little more broth or cream if it's too strong). Sprinkle in a little chopped fresh parsley and stir.
**Cook pasta according to directions towards the end of cooking sauce.
Place a small amount of pasta on each plate. Place a chicken breast beside it, and spoon sauce over the chicken and the pasta. Remember, the sauce is strong, so a little goes a long way! Sprinkle a little chopped fresh parsley on top and serve!
This is a great weeknight meal, but would be perfect for a special meal, as well! You could pair it with a nice salad, light a few candles, and fancy you have!