I'm stuffed. I ate alone. I kept talking to myself. I said, "self, this is really good." I gave out this recipe for use with quail. It came up in a conversation with my best quail hunting friends. I got a hankering.
I simply refuse to pound out chicken breast anymore. I trim them like this and re freeze them.
I take them out of the freezer for a couple of hours and split them like this.
I also don't use any egg washes anymore. I bread them ahead of time. They will drop a little flour in the butter but that's fine. I end up with this dish.
It's a great dish but could be called a dollar dish. Kroger has boneless skinned chicken breast on sale at $1.37 per pound.
What? You're not a chicken fan? You can also make the dish with pork. Kroger has boneless pork loins on sale at $1.49 per pound.
Here's the recipe. I add Tabasco and use cilantro instead of parsley. I also do not return the chicken breast to the sauce to brase.http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html?oc=linkback