Monday, August 31, 2009

Chicken Piccata

Wow -- I made a simple, but delicious chicken piccata for dinner tonight. I served it with angel hair pasta with butter and freshly-grated parmesan cheese and a summer squash stir fry that was not only full of flavor, but was beautiful to behold. It was so delicious (and I was so hungry) that I forgot to take a picture of my plate. Next time......
The photo taken "next time" on March 31, 2014
Chicken Piccata

3 large chicken breasts
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp granulated garlic
1.4 c. freshly-grated parmesan cheese
2 Tbsp. olive oil
1/4 c. chicken broth
2 tsp. worstershire sauce
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. white wine (2 large splashes)
1/4 tsp. marjoram
1-2 Tbsp. butter
1/4 c. chopped parsley

Cut the chicken breasts horizontally to butterfly them. Pound them in a plastic bag with a touch of water one at a time until 1/4 inch thick. Continue with the other two.

Heat the oil in a large frying pan. Mix flour, salt, pepper, garlic and parmesan cheese in a bowl. Dredge chicken in flour mixture and put into hot oil. Adjusting temperature so oil doesn't burn, but gets the chicken nice and crispy. Turn once. Cook until done (about 10 minutes) and keep warm on a plate in a 250 degree oven.

After all the chicken is cooked, combine all the remaining ingredients except the parsley and butter. Pour into the pan where the chicken fried, bringing up any bits of flour and pieces on the bottom. Add more wine if the sauce is too sour. Reduce slightly. Pour over hot chicken and top with chopped parsley. Add a little bit extra grated parmesan cheese just before serving.


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