Une Table For Four

Another chef I like to follow on the food network channel is Giada De Laurentiis. With her Italian origins, she makes interesting and delicious dishes that suit our family taste well. Most of her recipes are quite simple and very easy to make, which is a big plus for me. The first recipe of Giada’s that I decided to post is Chicken Piccata. I made this for dinner tonight and served it with a simple salad on the side. I loved the flavors of this dish coming from the lemon and capers. Slightly sour but very very good. After researching online, I learned that traditional chicken piccata has white wine in it. I wished I knew that earlier because I think it would have made the dish even better. Oh well, there’s always a next time.

Ingredients:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Salt
• Freshly ground black pepper
• All purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra virgin olive oil
• 1/3 cup fresh lemon juice
• ½ cup chicken stock
• ¼ cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan, add the lemon juice, stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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