Friday, January 6, 2012

Chicken Piccatta

Wow, I apologize for not posting on our food blog for so long!  Let's hope we can be more attentive now that the holidays are over!

Tonight I want to share a recipe that is one of our family favorites.  I acquired this recipe years and years ago, while watching a PBS cooking show called the Frugal Gourmet.  I've tweaked it a bit, and here is the version we use all the time.

Chicken Piccatta

4-6 boneless chicken breasts, pounded very thin
 1/2 c flour, salt and pepper

Two green onions chopped thinly (can substitute reg onion - about 1/4 c chopped)
1 t garlic, minced

1 c chicken broth
2/3 c white cooking wine
juice of two lemons

2 T fresh chopped parsley or 1 T dry parsley

White rice, cooked (I love to use Jasmine Rice with this recipe)

Once your chicken breasts are pounded thin, dredge them in flour that has been seasoned with salt and pepper.  Set on wax paper for 5 minutes.  Saute the chicken pieces in a little oil, browning well on both sides.  Remove to plate and keep warm.

In the same pan, add a little more oil and saute the onions and garlic...stir often so that the garlic does not burn.  Add the chicken broth, wine and lemon juice and bring to a boil.  Return chicken to the pan and simmer for 5-10 minutes on low, until a bit of the liquid has reduced and the chicken is cooked through.  Don't reduce it too much, as the pan juices are what makes this recipe!  Place the chicken in a serving platter with sides, and pour the sauce over it, garnishing with the chopped parsley.

Serve over white rice, making sure to drizzle some of that yummy juice over the rice and chicken. 


The Crow's Nest

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