Wednesday, November 14, 2012

What's for Dinner Wednesday~

Chicken Piccata
Cooking Light Ultimate Chicken Cookbook

One of my husband's all-time favorite things to eat is Chicken Piccata.  And, while he has tried the dish at many of our local restaurants, he was eager to try his hand at it in our own kitchen.

This recipe was easy to prepare and delicious.  And yes, my husband prepared it.  I know, shoot me!  I have a husband who loves to cook.  I however, am known as his sous chef and clean up staff (he hates that part).  So, it really is a win win situation.

Hands-on time: 31 min.
Total time: 31 min.

Serve with mashed potatoes, orzo or angel hair pasta (we love it with the pasta).

4 (6 oz) skinless, boneless chicken breasts halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 1/2 Tbs butter, divided
2 Tbs olive oil, divided
1/4 cup thinly sliced shallots
4 medium garlic cloves, thinly sliced
1/2 c dry white wine
3/4 c fat-free, lower sodium chicken broth, divided
2 Tbs fresh lemon juice
1 1/2 Tbs drained capers
3 Tbs Tbs coarsely chopped fresh flat-leaf parsley

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish.  Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish, and shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; saute` 4 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; saute` 3 minutes, stirring frequently.  Add garlic; saute` 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture, and cook for 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Serve with chicken. Sprinkle with parsley.

Serves 4 (serving size; 1 breast half, 2 tablespoons sauce, and 2 teaspoons parsley)
Calories 365; Fat 16.3 g (sat 6.1g, mono 7.3 g, poly 1.5g); Protein 41.1g; Carb 9.3g; Fiber 0.7g; Chol 118 mg; Iron 2.1 mg; Sodium 574 mg; Calc 41 mg

Bon Appetit`


Allison said...

Oh how yummy! I do most of the cooking during the week and my husband does it on the weekend. Love a man who cooks. Thanks for sharing your yummy recipe Lauren.

Anne said...

Lovely chicken recipe! hope all the family are keeping well:)

Brandi said...

You are making me so hungry, Lauren. I've been slurping on soup for the past week. I can't wait to eat a real meal again.

Chic Coastal Living said...

This is actually my favorite dish ever! Yum-o! Thanks for sharing the recipe!! Have a wonderful weekend with your family! Happy Thanksgiving! XOXO

Leslie said...

Lauren, I am making this tonight.. it was on the menu and it's one of my favorites. Love your recipe.


Val said...

This looks and sounds wonderful.