
Chicken Piccata
Sometimes a simple combination of basic ingredients gives a supremo result This is an Italian specialty. It is also commonly cooked in French Provençe.
INGREDIENTS:
- 1/3 cup green or black olives, pitted
- 2 tablespoons capers, drained
- 4 small skinless boneless chicken breast halves (about 1 1/2 pounds total)
- 1/4 cup flour or 1 teaspoon cornstarch or 1 tsp knox gelatine
- 1 or 2 cloves garlic, finely sliced
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 cup dry white wine or chicken soup stock
- 1 tablespoon fresh lemon juice
- 3-4 tablespoons minced fresh Italian parsley
- 1/2 tsp. salt
- 4 thin lemon slices
- 2 cups (cooked) rice, orzo, couscous or bulgar
- 1/4 to 1/2 tsp. black pepper
YIELD: Serves 4
COURSE: Chicken & Other Birds
CUISINE: Italian
DIRECTIONS:
- Pit olives, if required, and cut into slivers. With a sharp knife butterfly each chicken breast half by horizontally cutting through meat, keeping 1 long side intact, and opening like a book. With a rolling pin lightly pound chicken between sheets of plastic wrap to about 1/8 inch thick. Pat chicken dry and season with salt and pepper.
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In a 12-inch heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam subsides and sauté chicken, until golden and just cooked through, about 4 minutes on each side. Transfer chicken as sautéed with tongs to a platter and keep warm.
Add wine or chicken stock and deglaze skillet over moderately high heat, scraping up brown bits. Stir in lemon juice, garlic and remaining 2 tablespoons butter and heat sauce, swirling skillet, until sauce is reduced by half. Remove skillet from heat and stir in parsley, olives, and capers. -
To serve, spoon sauce over chicken and grains. Garnish with lemon slices.
Asparagus or green beans go well with this dish.