Tuesday, December 21, 2010

Pioneer Woman's Chicken Piccata

Oh yummy.... I love trying recipes from Pioneer Woman. They are usually delicious and involve butter. This recipe was modified a bit, but you can find the original here. Her pictures are prettier than mine- I want a new camera... sigh... Anyways, this recipe is wonderful, and nice a quick for a weeknight meal. I like the flavor or lemon with meat (especially chicken). It seems so refreshing and flavorful. Brings me back to summer with lemonade and patios. I miss patios. We have 10 inches of snow on the ground.... Enjoy the chicken!!
Ingredients
4 whole Boneless, Skinless Chicken Breasts
Sea Salt Salt
Black Pepper
4 Tablespoons Flour (Gluten Free)
4 Tablespoons Butter
3 Tablespoons Olive Oil
1 cup Dry White Wine
¾ cups Low Sodium Chicken Stock
2 Tablespoons Capers
2 whole Lemons
1/4 Cup Heavy Cream
Chopped Fresh Parsley
1 pound thin spaghetti (we use corn pasta)
Parmesan Cheese, for sprinkling

Instructions
Prepare pasta according to instructions and set aside.

Sprinkle with salt and pepper on both sides of chicken breasts and dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and remainder of olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn.

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, capers, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens.

Place chicken over pasta on individual plates. Top with sauce and sprinkle parsley and Parmesan cheese on top.

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