Side Pannel
chicken piccata #2
chicken piccata #2
- Recipe Submitted by Angel Delight on 09/01/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- Chicken
- 1½ lbs. boneless, skinless chicken breasts or thinly sliced chicken cutlets
- ½ c. flour + 1 heaped teaspoon, divided
- 1 tbsp. olive oil
- 2 tbsp. butter, divided
- ¼ c. shallots, diced
- 1 garlic clove, finely minced or crushed with a garlic press
- ¼ c. white wine
- 1½ c. chicken stock or broth
- 2 lemons
- ¼ c. brined capers, drained
- salt + pepper
- Garnish
- lemon slices
- ¼ c. fresh flat-leaf parsley, roughly chopped
- Cracked wheat + spinach
- 1½ c. instant bulgur wheat
- 1½ quarts chicken stock or broth
- 1 bag baby spinach
Directions
1. Bring a large pot of chicken stock (or broth) to a boil. Cook the bulgur wheat according to the package instructions. Drain and return to the pot. Add 2 large handfuls of spinach and stir; the residual heat will gently wilt the greens. Add more spinach if desired. Cover until ready to serve.
2. Add ½ c. flour to a shallow bowl; add the remaining 1 heaped teaspoon to a separate bowl to thicken the sauce.
3. Butterfly the chicken by slicing each breast in half horizontally. Place in between 2 sheets of parchment paper (or plastic wrap). Gently pound with a meat mallet to about ½ inch thick. *If using thinly sliced chicken cutlets, skip this step.
4. Season the chicken with salt and pepper.
5. Dredge the chicken in flour shaking off any excess.
6. In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Work in batches if necessary.
7. Remove the chicken to a plate an cover with foil to keep warm.
8. Add the shallots to the pan; if it seems a bit dry, add a splash of olive oil. Saute until soft, but not colored, about 2 minutes.
9. Add the garlic and cook until fragrant, about 30 seconds.
10 Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
11 Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the reserved 1 teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.
12 Reduce to a simmer and stir in the remaining 1 tablespoon of butter.
13. Add the juice of half a lemon and sprinkle in the capers.
14. Return the chicken and any accumulated juices to the pan.
15. Taste the sauce; season with extra lemon juice, salt and pepper if desired.
T16. o serve, transfer the chicken to a serving platter and top with the sauce.
17. Garnish with lemon slices and fresh parsley.
18. Serve with cracked wheat and spinach on the side.
2. Add ½ c. flour to a shallow bowl; add the remaining 1 heaped teaspoon to a separate bowl to thicken the sauce.
3. Butterfly the chicken by slicing each breast in half horizontally. Place in between 2 sheets of parchment paper (or plastic wrap). Gently pound with a meat mallet to about ½ inch thick. *If using thinly sliced chicken cutlets, skip this step.
4. Season the chicken with salt and pepper.
5. Dredge the chicken in flour shaking off any excess.
6. In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Work in batches if necessary.
7. Remove the chicken to a plate an cover with foil to keep warm.
8. Add the shallots to the pan; if it seems a bit dry, add a splash of olive oil. Saute until soft, but not colored, about 2 minutes.
9. Add the garlic and cook until fragrant, about 30 seconds.
10 Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
11 Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the reserved 1 teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.
12 Reduce to a simmer and stir in the remaining 1 tablespoon of butter.
13. Add the juice of half a lemon and sprinkle in the capers.
14. Return the chicken and any accumulated juices to the pan.
15. Taste the sauce; season with extra lemon juice, salt and pepper if desired.
T16. o serve, transfer the chicken to a serving platter and top with the sauce.
17. Garnish with lemon slices and fresh parsley.
18. Serve with cracked wheat and spinach on the side.
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