Tuesday, October 23, 2007

Quick Chicken Piccata

I’m not sure where I got the original recipe for this, and I have modified it some. But it was a very easy recipe to make, probably 30 minutes total from start to finish. You could easily pick up the ingredients on the way home and whip it out in no time. It was a big hit with the family and leftovers were just as tasty. I have to apologize for the lack of pictures here. I have been realllly bad about that lately.

1 lb boneless, skinless Foster Farms chicken tenders
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon hot paprika
4 tablespoons olive oil
1 large lemon thinly sliced
1-2 lemons, juiced
2 tablespoons butter
1 medium shallot, chopped
1/2 cup white wine or dry vermouth
1/2 cup chicken broth
2 T capers (optional)
2 T chopped parsley (optional)

Take the tenders and put 2-3 in a large Ziploc on a cutting board. Pound with meat mallet until very thin, like scallopine. (if you don’t have a meat mallet, you can use the bottom of a wine bottle or even a heavy glass). Repeat until all the tenders are flat and even (about 1/4 inch thick). Mix up the flour, salt and paprika. Lay the chicken out on a piece of wax paper and dust both sides with the flour mixture. Heat up 2 T of the oil over medium-high to high heat and add lemon slices for 1 minute. Remove slices to serving dish and add in half the chicken. Saute about 2 minutes on each side. Remove to serving plate. Repeat this process with the remaining chicken.

Once all has been removed from the pan, melt 1 T butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 2 minutes. Stir in lemon juice and remaining butter, pour sauce over chicken and garnish with capers and parsley (optional) and serve.

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