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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Imprecise Chicken Piccata Recipe

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This recipe for Imprecise Chicken Piccata is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breasts
Olive Oil
Butter
Flour
Capers
White Wine
1 Lemon
Salt
Pepper
Italian Parsley
Directions:
Directions:
Slice chicken breasts in half (butterflying them open); place in wax paper and pound them with a meat hammer until thinner than when you started.

Put flour on a plate, sprinkle salt and pepper in flour and drag chicken through the flour, coating both sides well.

Put some butter and olive oil - a couple of tablespoons each - in a large skillet and heat on med-hi. When hot, add chicken breasts and cook about 3 minutes per side. Cook a couple at a time so that pan is not crowded. Add more oil and butter as needed to keep the sizzle going.

Remove chicken breast and place on plate.

Add about a cup of white wine - any kind will do- the juice from half a medium size lemon, and a generous handful of capers to the skillet - the more the merrier - and bring to vigorous boil.

Turn heat down to med and put all the chicken breasts back in the skillet. Add about half a cup of chopped Italian parsley and cook for a few more minutes. When sauce has thickened to the point that it looks good, remove from heat and eat.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
It's important in life not to over-emphasize such things as recipes, directions, measurements etc. Katie doesn't necessarily agree. But when it's my turn to cook, I often go with my Imprecise Chicken Piccata.

 

 

 

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