HERE'S WHAT YOU NEED:
Clinton |
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.
SIMPLY FABULOUS.
This looks fantastic! I love chicken piccata.
ReplyDeleteit is wunderbar!
Deletecan't wait to try this one....looks and sounds fabu
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