Wednesday, October 20, 2010

Chicken Piccata


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! 

Chicken Piccata

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!

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