Friday, April 13, 2012

Chicken Piccata and Sauteed Spinach!


Chicken Piccata always sounded intimidating, well, that's what I always thought! This was super easy and fast!! It really came out amazing, just like a dish I would get in a restaurant!
I combined a couple recipes and techniques, I mainly went off of Pioneer woman's recipe but I know Chicken piccata needs capers, so I used allrecipes.com recipe as well, they even have a video of a chef cooking it!
I served this with spinach sauteed in 2 cloves of garlic and olive oil, don't forget a dash of nutmeg for the spinach and some parmasan cheese! Fabulous!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1 cup All-purpose Flour
  • 5 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 1 cup Dry White Wine
  • 3/4 cups Chicken Broth
  • 2 whole Lemons
  • 3/4 Cup Heavy Cream
  • 2 Tablespoons capers rinsed

Preparation Instructions

If chicken breasts are overly thick, slice in half, or pound until 1/2 inch thick. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Decrease heat as needed! I put the cooked chicken on a pan and placed in a 200* oven to stay warm while I made the sauce.

After removing the chicken from the pan, have the heat on medium. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and boil until reduced by about half. Sprinkle in a little salt and pepper as it's cooking.
Reduce heat to low and pour in cream and capers. Whisk together and allow to cook for a couple of minutes until sauce thickens. It did not seem to be thickening so I added a spoon of corn startch mixed with a spoon of water then added to the sauce, only because I like thick sauces and I learned that little trick a year ago! This was really nice dinner, too bad my hubby is at the races and missed it! Yummy!

3 comments:

Bead and Needle said...

Well, THAT looks delicious...OK, all but the spinach! :-) Bon appetit!

Mary said...

It looks yummy even with the spinach! I'll be coming to visit soon. You can make this one for me!

Colleen said...

The spinach looks the best! I gather you made this for only yourself since I only see one place setting!!!

Hope you enjoyed it!!!!