We had some delicious Chicken Piccata last night, so I thought I'd share the recipe we used from Jamie. [We modified it slightly.] It's such a light, tasty dish. Its not super Weight Watchers friendly, unless you exercise portion control. ;) This is one of those meals best served with a salad...so then, I eat more salad and less pasta goodness.
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons butter
5 tablespoons extra-virgin olive oil
1 clove minced garlic
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/2 cup white whine
2 tablespoons brined capers, rinsed
1/3 cup fresh basil, chopped
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Immediately add minced garlic to the pan and mix until fragrant. Into the pan add the lemon juice, stock, wine and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with basil.
Serve on top of angel hair pasta if desired. [We always do. When we plate, we put the pasta down, top it with chicken then pour the sauce on top!]