Saturday, September 24, 2011

Chicken piccata

A tangy, fresh chicken dish.

2 chicken breasts
2 tbsp olive oil
2 tbsp capers
0.5 cup white wine
0.25 cup lemon juice
0.25 cup water
0.5 bouillon cube
3 tbsp butter
2 tbsp chopped parsley
black pepper

Cut the chicken breasts into even, thin slices. Salt and allow to sit for 15 minutes.

Dredge in flour and brown in preheated olive oil. Remove from pan and set aside.

Crush the capers into the oil and heat for 30 seconds. Add the cayenne and the wine, reduce by one half.

Add the water, bouillon, chopped parsley and lemon juice. Simmer for a few minutes, then add the butter and melt in while stirring constantly.

Add back the chicken pieces and simmer together for a few minutes. Serve with rice.

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