Friday, March 2, 2012

Dinner with Friends {Chicken Piccata Recipe}

When I travel to NM one of my favorite things is having dinner with my good friends Clinton & John.... Clinton always makes something fabulous and it's a great time in the kitchen with everyone helping out and enjoying a Martini or two while we cook..... Clinton's Signature Dish is Chicken Piccata and it is amazing..... last night he humored me & my blogging and shared his awesome recipe.
 2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/4 cup chicken stock
1/4 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

John chopping parsley  :)
Take your chicken breasts one or two at a time and put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Mix together the flour, salt, pepper.  Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet {Clinton uses his cast irons --two to be exact} on medium high heat. Add the chicken pieces in, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. 

Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the chicken stock, white wine, parseley, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. 

Plate the chicken and serve with the sauce poured over the chicken. 
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