Thursday, February 10, 2011

Deb's Chicken Piccata

This is my easy take on Chicken Piccata! I like it with rice or mash potatoes and a fresh vegetable sauteed in garlic and olive oil and topped with fresh lemon zest! I hope you like it, too! xo

3 Boneless Skinless Chicken Breasts, Split lengthwise and pounded flat
3 Boneless Skinless Chicken Thighs, Split lengthwise and pounded flat
2 T Butter
4 T Olive Oil
3 C White Wine
1/4 C Lemon Juice, preferably fresh but bottled is ok
1/4 C Capers, Drained
8 oz Sliced Mushrooms, more if you love them
3 T Italian Parsley, Chopped
1 T Chicken Stock Powder
2 T Cornstarch
1 T Water

Flatten chicken between 2 pieces of parchment or plastic wrap. In a large heavy skillet heat butter and olive oil. Saute chicken pieces until brown, season lightly with salt and pepper. Transfer to plate. Add wine, lemon juice, and capers, stir until heated through. Meanwhile mix together chicken stock powder, cornstarch & water. Pour mixture into pan & reduce. Add mushrooms and cook for 10 minutes or until mushrooms are tender. Add Chicken, accumulated juices, and parsley, heat through and check for seasoning. Garnish with additional Italian parsley, fresh lemon slices and freshly cracked pepper. Enjoy!

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