Friday, February 22, 2008

Chicken Piccata

(serves 4)
(not lowfat, but highly impressive, and very easy!)

4 boneless, skinless chicken breasts
1 cube butter (cut into 1 Tbsp pieces)
1/2 C. chicken broth, (or bullion cube in 1/2 water, disolved)
1/4 C. Lemon Juice (or juice from 1-2 large lemons)
1 tsp. chopped Garlic
2 Tbsp. Capers
flour to coat chicken
salt to taste
2 Tbsp. cooking oil

Pound the chicken breasts until flattened, sprinkle with flour to coat surface. Heat frying pan with oil. Sear chicken breasts on each side for about 2-3 minutes. (because they are thin, they will cook quickly). Add Garlic and chicken broth, and turn heat down to medium. Cook until broth reduces a bit, then add butter pieces, capers, and lemon juice. Cook on medium heat until liquid thickens and reduces, turning chicken pieces every minute to coat with sauce. (don't cook too long at this point, or butter will start to separate). When sauce is reduced, remove from heat and plate, pouring remaining sauce over chicken.

Serve with rice, pasta, or garlic mashed potatoes!

1 comment:

Jen said...

This is delicious! YUM! I made it last night (sans capers - since I didn't have any) and it was a smashing hit. I imagine that the capers add a lot, though, and will definitely add them in the future. We served it over mashed potatoes. Next time I make this I think I will also add colorful bell peppers and maybe some zucchini for added veggies.