Saturday, July 16, 2011

Easy Chicken Piccata

I was feeling creative today and wanted to make a chicken dish that I haven't made before.  It didn't take long to think of chicken piccata because my family loves it.  I have only had it once and I remember it much different than the version that I made.  Usually the sauce is very rich and you feel like you can't eat too much of it without feeling sick...but I lightened it up and it came out beautifully!  It is an elegant dish that is sure to please guests and it is fairly simple to make!

Chicken piccata is usually made with butterflied chicken breast, served over pasta with a rich buttery-lemon parsley sauce topped with capers.  I simplified the recipe by using chicken breast tenders (they were on sale) and substituted olive oil for the butter to cut down on the saturated fat.  The sauce is the star in this dish and I wanted to make sure that we had enough of it so the pasta and chicken would be well-seasoned.  I tripled the amount of sauce that most recipes call for and we had the perfect amount.
Added benefit: Capers!  Capers are full of flavor and high in several antioxidants.  They are the buds of a shrub that grows in the Meditterean and are used frequently in Italian cooking.  Most often they are pickled which extends the shelf life and take on additional flavors.

Again, I am not a huge fan of recipes and I adjusted the amounts of ingredients as needed.  For example: at first the sauce was too acidic from the lemon juice, so I added more white wine and olive oil.  Live on the edge...trust your tastebuds and experiment a little.

Chicken Piccata
Serves 6-8

1.5 pounds of fresh chicken tenders
1/4 cup white flour
1 Tbsp garlic powder
1 Tbsp Dried oregano
1 Tbsp Dried Basil
1/2 cup lemon juice
1 cup of chicken broth (low sodium preferred)
3/4 cup white wine
1/4 cup, olive oil, divided
1 tbsp garlic, chopped
1/4 cup fresh parsley, chopped
3 Tbsp capers
1 pound of fettucine pasta

Directions:
If you are using chicken breast, butterfly it and pound it to 1/2 inch thickness.  If using fresh chicken tenders, pound it to 1/2 inch thickness.  In a bowl, combine the flour, garlic powder, dried oregano, and basil.  Dredge the raw chicken so it has a thin coat of the flour mixture.  Start pasta (Cook as directed).  In a large frying pan over medium heat, pour 1 Tbsp of olive oil and heat up for 1 minute.  Add the chicken and cook 3-5 minutes on each side or until the chicken is no longer pink.  Add chicken stock to the pan and scrape the pan drippings into the sauce.  Add 2 Tbsp of olive oil and the chopped garlic, allow to simmer for 5 minutes. Add white wine and capers and allow to cook down for 3-5 minutes. If your sauce looks a little thin add 1 tsp of cornstarch to thicken it up.  Add fresh parsley and take sauce off the stove.

Assemble your dish: Use pasta as the base, add chicken (about the equivalent of a deck of cards) and top with the lemon sauce.  Serve with steamed vegetables or a side salad.

Nutrition Analysis: (Serving size as stated above)
435 calories, 41 g protein, 28 g carbohydrates, 14 g fat.

Treat your family or special someone to this unforgettable dish today!!

1 comment:

  1. I love chicken picatta! I am going to try this , thanks nicole!!

    ReplyDelete

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