Summer Chicken Piccata
Well, according to the calendar, it's officially summer. Sorry to say, here in the Pacific NW, it's looking a lot like fall -- lots o' rain and clouds and wind. However, as the eternal optimist, I believe that summer days are right around the corner, so it's time to pull out some quick delicious recipes and celebrate! Here's a quick lemony chicken piccata, perfect for when it's hot on deck and it's time to eat. Partner with a simple salad and you're ready to eat in less than 15 minutes. Viva las Summer!
1 TB butter
1-2 TB extra virgin olive oil (a good size splash!)
1 large chicken breast
1/4 c white wine (make sure it's delicious enough to enjoy with the meal)
juice from 1 lemon
2 TB capers
1-2 TB fresh parsley, chopped
Cut chicken breast into two pieces. Place each piece between waxed paper and pound flat to 1/4 inch thickness. Season both sides with salt and pepper. In a large skillet, heat olive oil and 1 tsp butter (hot, but not browned). Place chicken in oil/butter and saute quickly for 1-2 minutes per side (max - do not overcook). Remove chicken and set aside. In the saute pan, add the wine and rest of the butter, picking up all the browning from the chicken. Add lemon juice, more butter (if you like), capers and parsley and saute for 30 seconds to reduce. Place chicken on plates and slather with the sauce. Serve immediately ;-)
Summer Chicken Piccata
(serves 2 - easily doubled for 4, for those opportunities to invite others to join you!)1 TB butter
1-2 TB extra virgin olive oil (a good size splash!)
1 large chicken breast
1/4 c white wine (make sure it's delicious enough to enjoy with the meal)
juice from 1 lemon
2 TB capers
1-2 TB fresh parsley, chopped
Cut chicken breast into two pieces. Place each piece between waxed paper and pound flat to 1/4 inch thickness. Season both sides with salt and pepper. In a large skillet, heat olive oil and 1 tsp butter (hot, but not browned). Place chicken in oil/butter and saute quickly for 1-2 minutes per side (max - do not overcook). Remove chicken and set aside. In the saute pan, add the wine and rest of the butter, picking up all the browning from the chicken. Add lemon juice, more butter (if you like), capers and parsley and saute for 30 seconds to reduce. Place chicken on plates and slather with the sauce. Serve immediately ;-)
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