Monday, January 6, 2014

Chicken Piccata

I have almost no tolerance for pan sauces.  I get so bored and anxious to eat, so I never let them cook down enough.  I didn't care for this chicken, but the other person who eats here enjoyed it.  Don't be like me - be patient and make it right.  I can't find where I got this recipe, but it seems every amateur foodie has duplicated this recipe from Cooking Light, so that's where I'll link back to.

Chicken Piccata
from Cooking Light

4 boneless, skinless chicken breasts
2 oz all-purpose flour, divided (about 1/2 cup)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 1/2 tbsp butter, divided
2 tbsp olive oil, divided
2 tbsp finely chopped shallots
1 medium garlic clove, minced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tbsp fresh lemon juice

Place each chicken breast between two pieces of wax paper or heavy duty plastic wrap; pound to 1/2" thickness with with a meat mallet or heavy skillet.  Place 1 tsp flour in a small bowl, and place remaining in a shallow dish.  Sprinkle both sides of chicken evenly with salt and pepper.  Dredge chicken in flour in dish, shake off excess.  Melt 1 tbsp butter in a large skillet over medium-high heat.  Add 1 tbsp oil to pan; swirl to coat.  Add chicken to pan; saute 4 minutes on each side or until done.  Remove chicken from pan and keep warm.  Heat remaining 1 tbsp oil in pan; swirl to coat.  Add shallots to pan; saute 3 minutes, stirring frequently.  Add garlic; saute 1 minute, stirring constantly.  Add wine; bring to a boil, scraping pan to loosen browned bits.  Cook until liquid almost evaporates, stirring occasionally.  Add 1/4 cup broth to reserved 1 tsp flour, stir until smooth.  Add remaining 1/2 cup broth to pan; bring to a boil.  Cook until reduced by half (about 5 minutes).  Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.  Remove from heat; stir in remaining 1 1/2 tbsp butter and lemon juice.  Place chicken on plate and top with sauce to serve.

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