Thursday, January 10, 2008

Chicken Piccata

Chicken Picatta is often on the menu at Italian Restaurants.
I have never ordered it for my meal because I wasn't really sure about the flavor.
Well, now that I have made it - I know I really like it.

Chicken Picatta
Recipe from Eating Well
4 skinless boneless chicken breast
1/3 cup all purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground pepper
2 cups chicken broth
3 teaspoons olive oil, divided
1 10-ounce pack of mushrooms sliced
2 garlic cloves, chopped
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley
2 tablespoons drained capers
2 teaspoons butter
6 ounces of angel hair pasta
1. Bring a large pot of water to a boil.
Add pasta and cook until just tender,
4 to 6 minutes or according to package directions.
Drain and rinse.
2. Meanwhile, whisk 5 teaspoons flour and broth in a
small bowl until smooth.
Place the remaining flour in a shallow dish.
Season chicken with 1/4 teaspoon salt and pepper
and dredge both sides in the flour.
Heat 2 teaspoons oil in a large
nonstick skillet over medium heat.
Add the chicken and cook until browned
and no longer pink in the middle,
2 to 3 minutes per side.
Transfer to a plate; keep warm.
3. Heat the remaining 1 teaspoon oil
in the pan over medium-high heat.
Add mushrooms and cook, stirring, until they release
their juices and begin to brown, about 5 minutes.
Transfer to a plate.
Add garlic and wine to the pan
and cook until reduced by half, 1 to 2 minutes.
Stir in the reserved broth-flour mixture,
lemon juice and the remaining 1/4 teaspoon salt.
Bring to a simmer and cook,
stirring, until the sauce is thickened,
about 5 minute.
4. Stir in parsley, capers, butter and the reserved mushrooms.
Measure out 1/2 cup of the mushroom sauce.
Toss the pasta in the pan with the remaining sauce.
Serve the pasta topped with the chicken and the reserved sauce.
** The only change made to this recipe is I added a pinch of lemon zest .

I found this dish served over a thin spaghetti to be very enjoyable!

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