Saturday, July 28, 2007

Chicken Piccata

I made this last weekend and it was such a hit, it is being requested again this weekend. I'm making it this evening with sauteed spinach & garlic with my new way of making garlic bread (below)!

'Canyon Ranch' Chicken Piccata

4 skinned chicken breast halves, boned and defatted
1/4 cup all-purpose flour (I used whole wheat)
4 teaspoons olive oil
1 tablespoon capers
2 tablespoons lemon juice
1/4 cup Chicken Stock

1. With a meat mallet, pound chicken breasts to 1/2-inch thick.
2. In a small bowl, combine lemon juice, capers and chicken stock. Set aside.
3. Place flour in a large bowl. Dredge chicken breasts with flour.
4. Heat a large sauté pan with olive oil. Sauté chicken over medium heat for about 3 to 5 minutes on each side or until cooked through.
5. Add lemon juice mixture to pan and cook until sauce begins to thicken, about 2 minutes.
6. Serve immediately