Saturday, December 12, 2015

Chicken Piccata

Sorry I haven't been posting lately, school and work have got me extremely busy! But today sounded like a great day to relax and finally make this post that I've had planned for a while!

Serves 6


2 large lemons
6 boneless, skinless chicken breasts, trimmed and pounded until 1/4 inch thick
a pinch of salt and pepper
1/2 cup flour
4 tablespoons of olive oil
1 small shallot, minced
1 cup chicken broth
2 tablespoons capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley minced
angel hair pasta, about a pound

Cut one lemon in half. Take one half, trim ends off, and cut length wise. Juice the remaining half and the other whole lemon.

Generously season with salt and pepper on both sides.

Place in a shallow dish with flour and coat both sides.

Heat 2 tablespoons of oil in a large skillet, keep on medium high heat. Cook half the batch for about 2 1/2 minutes on each side, or until it is golden brown. Add the remaining 2 tablespoons of oil and cook the second batch then transfer to a large plate and cover with foil to keep warm.

Add the shallot to the same pan you cooked the chicken in and sauté until the shallots are translucent.

Add the lemons and chicken broth and cook until lemons are softened.

 Swirl in butter until melted and then add in the parsley.
Serve over a bed of pasta by adding a chicken breast then pouring some of the sauce over it!