Chicken piccata

This was really good! It's based on this recipe.

1 chicken breast
flour for dredging
1 tbsp. butter
olive oil
juice of half of a lemon
1 oz. white wine
1 tsp. capers
shallot (optional)
fresh parsley, chopped

This is good with wild rice mix, which takes 30 minutes to make, so start that first. The chicken only takes about 15 minutes.

This calls for a thin breast of chicken so I took a 10.5 oz. and cut it in half. Basically a butterflied breast, though I only used half of it.

Seasoned with salt and freshly ground pepper, then dredged in flour.

The rest of the mise en place. I added shallot because I had some left over from the wild rice and it seemed like it would add flavor. Also juice of half a lemon, butter, parsley, and capers.

There's also 1 tsp. of More Than Gourmet stock concentrate, which I didn't use.

Preheat the oven to 150° and warm an oven-safe plate.

Cook the chicken breast in the butter and olive oil. These were thin, so 4 minutes per side.

Plate and put in the warm oven.

Add the white wine to the sauté pan to deglaze.

Add the shallots and reduce the wine for a few minutes.

Add the capers and lemon juice and cook for a few minutes.

Reduces the sauce to the desired consistency. Plate the rice. Add the sauce to the chicken and garnish with fresh parsley.

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This page contains a single entry by Rick Kasguma published on April 29, 2018 2:02 PM.

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