Website Amy photo.jpg

Hi friend!

Of all things, I hope my stories make you grin. Life is best with those we love, a lot of laughs and a good cup of coffee..or two.

Recipe: Chicken Piccata

Recipe: Chicken Piccata

I always tell Anton I should have been Italian. I love their food and most of all, I love cooking it!

Chicken Piccata is a classic and such a quick and delicious meal to make. My mom used to make it all the time when I was younger and it’s still one of my favorite weekday meals!

I hope you all enjoy as well!

*This recipe is originally from “Joy of Cooking"

Ingredients:

4 boneless, skinless chicken breast halves (about 1 1/2 lbs)

Salt & pepper to taste

1/4 cup all purpose flour

1 1/2 tablespoons of butter

1 1/2 tablespoons of olive oil

2 to 3 tablespoons of minced shallots or scallions

1 cup white wine

3 to 4 tablespoons fresh lemon juice

2 tablespoons drained small capers

2 to 3 tablespoons butter, softened

Directions for Chicken:

  1. Trim any fat around the edges. Sprinkle on both sides with salt and pepper.

  2. Spread flour on a plate and coat the chicken on both sides with the flour; shake off the excess.

  3. Heat in a heavy 10 to 12-inch skillet over medium heat until fragrant and nut brown.

  4. Add butter and olive oil and swirl together. Sauté for exactly 6 minutes.

  5. Using tongs, turn the chicken and cook until firm to the touch, 5 to 6 minutes more.

*NOTE: I like to serve this dish was angel hair pasta so I will cook according to package instructions while I am making the chicken.

Directions for the Sauce:

  1. Remove chicken from the pan and keep warm in a 200°F oven.

  2. Remove all but about 1 tablespoon of the fat in the skillet.

  3. Heat the remaining fat over medium heat, and add 2 to 3 tablespoons minced shallots or scallions. (I’ve just used garlic in the past.) Cook, stirring, until wilted, about 1 minute.

  4. Increase the heat to high and add 1 cup of white wine. Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits.

  5. Add the fresh lemon juice and capers. I also added in slices of lemon and lime for my garnish.

  6. Boil until the sauce is reduced to about 1/3 cup, 3 to 4 minutes. Remove from heat and add softened butter.

  7. Pour the sauce over the chicken and add your garnish on top, serve immediately.

I realize the steps might look daunting to you, but seriously friends, this dish is so quick to make and is one of those meals that it looks like you spent half the night preparing.

Enjoy!

Recipe: Black Bean, Chickpea & Sweet Potato Enchiladas

Recipe: Black Bean, Chickpea & Sweet Potato Enchiladas