14 September 2011

Chicken Piccata

This is one of those recipes that everyone needs: inexpensive ingredients, easy to throw together, quick to cook, and absolutely delicious to eat. Excluding the chicken, I typically have all the ingredients already on hand. The combination of chicken broth, lemon juice and white wine is bright and full of flavor, and the tablespoon of butter adds just enough creaminess and body. Although I often suggest substituting in dry herbs for fresh (so much easier!), I think the fresh parsley makes a big difference here: because it's tossed in at the end, once the sauce has already reduced, the parsley retains its bright color and natural flavor. From start to finish, this will take 15 to 20 minutes at most. And, best of all, it's easily adaptable: toss in some fresh tomatoes and olives for a mediterranean spin, or some diced onions and garlic for a bit more spice. Enjoy!

2 4 oz chicken cutlets
salt and pepper
cooking spray
1/4 cup white wine
1/4 cup chicken broth
1/2 tbsp lemon juice
1 tbsp butter
2 tsp fresh parsley, chopped
1/2 tbsp capers

Season chicken with salt and pepper
Cook in small skillet (coated with cooking spray) over medium heat, about 3 minutes/side, until done
Remove from heat and set aside
Add wine to same skillet and cook until almost entirely evaporated, about 40 seconds
Add chicken broth and lemon juice, stirring to scrape up bits of chicken
Cook 2-3 minutes, or until reduced
Stir in butter, parsley and capers
Pour over chicken and serve

2 servings
Remove from heat

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