It’s now mid-August and I hate to say that I’m tired of firing up the grill and throwing everything from chicken to fish to burgers to veggies on it for dinner. I admit that I couldn’t wait back in April to begin the grilling season, but I guess I’ve exhausted my outdoor grilling repertoire of recipes…hard to imagine, huh? After eating my last hot dog on Sunday, I decided that I just had my fill of picnic food and was longing to make something more substantial, in my kitchen, ( which I miss; a post for another time!). I desperately needed to following an honest to goodness recipe with ingredients other than those needed for pasta salad, hamburgers and baked beans! So here is what I prepared and boy was my family thankful!! Hope you try it; it’s super easy!
CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/2 C flour
1/2 t salt
1/2 t pepper
2 T butter
1 T olive oil
1 C chicken broth OR white wine
2 T lemon juice
2 T capers, drained
1/2 C chopped parsley
Pound chicken breasts between two sheets of plastic wrap to 1/4 inch . Salt and pepper the breasts then dredge in the flour. Heat one tablespoon of butter and the olive all the olive oil in a heavy skillet over medium heat. Add chicken and cook three minutes on each side till golden brown. Add 3/4 cup broth or wine, lemon juice, and capers to pan and cook for two minutes. Remove chicken, keep warm. Stir remaining broth in pan and reduce to 1/2 cup (about five minutes). Stir in remaining butter and parsley. Serve sauce over chicken.
I served my chicken with sauteed veggies and garlic couscous. Light and luscious!
