Chicken Piccata

Friday, February 12, 2010
The menu for our dinner party (see previous post for table setting) was:

Chicken Piccata
Garlic Mashed Red Potatoes
Haricot Vert (French Green Beans) with Garlic and Sliced Almonds
Homemade Rolls

Triple Chocolate Cheesecake
Coffee (Seattle's Best Columbian--my current favorite)

Chicken Piccata
(Printable Version)

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Lemon slices for garnish

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve. Garnish with lemon slices.
Serves 4.

Posting to Foodie Friday at Michael Lee's Designs by Gollum. Join in the fun!!