I love chicken piccata. It's my go-to dinner of choice at any Italian restaurant. I came across this recipe for Lemon Chicken Piccata in the latest issue of Allrecipes magazine. I whipped up some noodles, steamed some broccoli, and voila. A delicious weeknight meal worthy to be found in a restaurant menu.
Lemon Chicken Piccata
1.5-2 lb chicken breast halves, cut horizontally into 1/2 inch cutlets
Salt and pepper
1/2 cup flour
2 tbsp oil
1 clove garlic, minced
1 cup chicken broth
1/2 lemon, sliced into thin pieces
lemon juice (from 1/2 lemon)
2 tbsp capers, drained and rinsed
3 tbsp butter
1. Heat oil in a large skillet. Season chicken with salt and pepper. Coat in flour and shake off any excess flour. Add chicken to skillet and pan fry until golden on both sides and cooked through. Remove chicken from pan and keep warm.
2. Add garlic to the pan and sauté about 30 seconds. Pour in broth. Stir in lemon slices and bring to a boil. Allow sauce to reduce to about 2/3 cup, about 5 minutes. Add lemon juice and caper; simmer until sauce is reduced and slightly thickened. Add butter and swirl it into the skillet until butter is melted and incorporated. Remove from heat and set aside.
3. Arrange chicken on serving plates and spoon sauce over each portion.
Parmesan Buttered Noodes
(Measurements are to taste. I improvised this as I went, and it turned out
spaghetti noodles (the tasty compromise in our house is 1/2 white and 1/2 wheat)
garlic salt (or garlic and salt)
1. Cook noodles as directed. Drain and return to pot.
2. Add butter, parmesan, and garlic salt to the bot and stir thoroughly until butter is melted and noodles are completed coated.