Did you ever notice that there are certain things that you’re just not that great at making? For me this category usually includes things with ground beef (meatballs, meatloaf etc.) and pork chops. I’ll give myself credit in that they’re no longer terrible or inedible; I’ve come along way. But they’re certainly not my strong points when it comes to cooking. I usually do pretty well with chicken, but one chicken dish that never seems to come out as planned is Chicken Piccata. This is a shame because J loves Chicken Piccata. I’m tried various recipes and I just cannot seem to get it right.
A couple of weeks ago, while my in-laws were here visiting us, my mother in-law, Vicky made a delicious Chicken Piccata. I didn’t really see too much of how she put it together because I was enjoying the limited time I get with A during the work week, but it really was tasty.
Fast forward to this week. I’ve been pretty bad about preparing for dinners and sticking to meal plans of late, as we’re still really getting into the new normal version of our previous work week routine. In my rush to get to work this morning, I quickly grabbed of breasts from the freezer and popped them into a bowl in our refrigerator to begin thawing while we worked. I figured I’d come up with a dinner plan at work.
I got home a little later than planned and dove right in to spending some quality time with A before she went to bed (she goes down around 7pm, so time is limited on week nights). When we finally got around to thinking about dinner, I opened up the refrigerator. There they were, a couple of chicken breasts and a dream. I knew what I had to do.
So I gave it another shot and this time, I was pretty happy with the results. This isn’t life changing chicken, but it’s a quick, easy-to-throw-together meal that is perfect for busy week nights. I served it over pasta with asparagus for me and broccoli for J.
Source: The Life Jolie Blog
- 3 Chicken Breasts, fillet and pounded thin (I only used 2 but there was a good amount of sauce that could have easily accommodated an additional chicken breast).
- Pan searing flour
- 1 Tbsp. Olive Oil
- 1/2 Tbsp. Butter
- 1 can of low sodium chicken broth- 14.5 oz.
- 1 cup white wine (I’m sure cooking sherry would be tasty as well)
- 1/2 of a small jar of capers, rinsed
- 3 Tbsp. Lemon Juice (this was very robust because J loves lemon, if you’re not as crazy about it, you might consider cutting it down to 2 or 1 Tbsp.)
- Garlic powder, salt and pepper to taste
- Cornstarch, mixed with water to create a slurry
Heat your olive oil over medium high heat and melt the butter in a saute pan.
Dip your chicken breasts into the pan searing flour until evenly coated. Brush off the excess and add to the pan.
Cook until golden, a couple of minutes on each side and then remove from pan.
Add the wine (stand back, it gets a little crazy!) and use your spoon or spatula to deglace the pan for a minute.
Add the chicken broth, lemon juice and capers and sprinkle with garlic powder to taste. Let the mixture simmer for around 10 minutes on medium heat adding the chicken back in toward the end of that time.
Add the cornstarch slurry into the pan to thicken the sauce and season with salt and pepper to taste.
Serve immediately over pasta.