Chicken Piccata

Feb 18, 2010

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I figured it was time that I gave you a new recipe to try.

This is my very favorite main dish in ~~the entire world~~ America. Because when I am in India my favorite meal is a toss up between momos or butter chicken.

EVERYONE but Mr. Smiley hearts this gourmet chicken meal.

Chicken Piccata

6 chicken breast halves, skinned and boned

1/2 cup wheat flour

1 1/2 tsp sea salt

1/4 tsp pepper

1/4 cup butter

1/4 cup olive oil

1/4 cup dry white wine

juice of 1/2 lemon

1/4 cup chopped fresh parsley

capers (optional)

1. Pound chicken breast to flatten.

Here is the before picture:

Here is the after picture. By the way, this is an excellent meal to make if you are in a bad mood or angry!

2. Mix flour, salt, and pepper in a bowl (or plastic bag). Dip chicken in mixture to coat. Shake off excess flour. Chill.

Note: You don’t have to chill the chicken, but chilling seems to retard burning when sautéing.

3. Heat butter and oil in a large skillet over medium heat until it sizzles.

4. Sauté chicken breast, 3 at a time, for 2-3 minutes per side. Drain on paper towels. Keep war until all are cooked.

(Yes, I know that there are more than three in the pan. But I have made this dish so many times that I take a little bit of liberty with the directions.)

5. Stir wine and lemon juice into drippings and scrape bottom of skillet to deglaze. Heat, but do not boil.