This delicious chicken piccata recipe continues the theme of cooking with lemons. The recipe comes from Giada De Laurentiis' Everyday Italian cookbook, and was a unanimous success at our dinner table.
To make this dish, dredge four chicken breasts in flour seasoned with salt and pepper, then saute it in olive oil and butter until golden brown. Remove the chicken to a plate while you make the bright tasting, piquant sauce: Add to the pan a half cup of chicken broth, one third cup of fresh lemon juce (about two lemons), and a fourth of a cup of capers which have been drained and rinsed. Cook and stir this in the pan, incorporating the bits of chicken juice into the sauce. Then return the chicken to the pan and let it cook in the sauce another five minutes or so until done.
To serve, transfer the chicken to a platter (tongs are your friend here), and finish the pan sauce with a knob of butter to make it smooth and velvety. Then pour the sauce over the chicken, garnish with parsley and bring it to the table. It smells heavenly and all it needs is a crisp salad, french bread and a glass of wine to call it dinner.
Great presentation picture!
Posted by: Joe @ Culinary in the Desert | August 10, 2005 at 08:17 PM
That looks great!
Posted by: Jeff | August 10, 2005 at 08:40 PM