Tuesday, August 18, 2009
Chicken Piccata Tuesday
The back-to-school extravaganza continues! Today we have a recipe for Quick Chicken Piccata from the Best Recipes of the Southern Living magazine (check out this magazine if you can, it's awesome!) I took their recipe and changed things up a bit, and added artichoke hearts (this way you can get your vegetables in at the same time!) Disclaimer: this recipe is not for those who have an uncertain relationship with lemon. This is for those who are wholeheartedly sure of their love for lemon.
Quick Chicken Piccata
1 lb. chicken fillets, pounded thin
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. Italian-seasoned breadcrumbs
2 tbsp. olive oil
1/2 c. chicken broth
1/3 c. lemon juice
3 tbsp. butter
2 tbsp. chopped fresh parsley
pasta of choice (I prefer angel hair)
1. Wash chicken fillets and put them in a ziploc bag. Use the flat side of a meat pounder (or your Organic Chemistry textbook) to pound them thin.
2. Sprinkle fillets with salt and pepper and dredge in breadcrumbs.
3. Cook chicken in 1 tbsp. oil over medium-high heat for 2-3 minutes (depending on thickness of filet). Remove chicken and repeat with remaining in another 1 tbsp. oil.
4. Add chicken broth and lemon juice to skillet and stir to loosen particles. Cook until sauce slightly thickens. Remove from heat and add butter and parsley. Stir until butter melts.
5. Serve chicken over warm pasta and pour sauce over chicken.
Sautéed Artichoke Hearts
2 cans of artichoke hearts
2 tsp. olive oil
1. Put artichoke hearts in a nonstick skillet with olive oil.
2. Sauté over medium heat, turning until brown.
3. Serve with chicken piccata.