Wednesday, April 25th 2012, 5:45 pm
Weeknight Chicken Piccata
Ingredients:
4 skinless, boneless chicken breast halves
cayenne pepper
sea salt and pepper
1 cup all-purpose flour
4 tablespoons olive oil
2 tablespoon capers, drained
1/2 cup white wine
Juice of 2 lemons
1/4 cup water
1/2 stick cold Kerrygold garlic and herb butter, cut in 1/4-inch slices
2 tablespoons fresh Italian parsley, chopped
Directions:
Place chicken breasts inside a gallon sized Ziploc and pound till about 1/2 inch thickness. Season with salt, pepper and cayenne. Lightly dredge in flour. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; set aside.
Cook capers in pan, until warmed though. Pour white wine into skillet. Scraping the bottom to remove any brown bits. Cook until reduced by half, about 2 minutes.
Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir to form a thick sauce. Reduce heat to low and stir parsley through the sauce. Add chicken breasts to the pan and cook until heated. Serve with sauce spooned over the top on a bed of linguine.
April 25th, 2012
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