Thursday, June 23, 2011

Chicken Piccata

2 skinless, boneless chicken breasts
salt and pepper or Alfie's seasoning
2 Tablespoon olive oil
1/3 cup white wine (or chicken stock)
2 tablespoons capers
juice of a lemon
1 tablespoon of butter
chopped Italian parsley for garnish

Rinse chicken and pat dry. Place each breast between 2 layers of wax paper and pound flat until 1/4 inch thickness.
Season with Alfie's seasoning.
To a skillet on high heat, add olive oil and as many of the chicken breasts as will fit in the pan without overlapping. Brown for about 2 minutes on each side, then set aside in a warm oven.
To make sauce:
Reheat the skillet over medium heat, add the wine and reduce for 2 minutes, constantly stirring to scrape the brown bits off the bottom. Stir in capers and lemon juice. Remove from heat, add the butter, stirring until melted. Adjust seasoning to taste.
Pour the sauce over the chicken and serve.

Serves 2
Great with steamed broccoli or asparagus.

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