Wednesday, September 2, 2009

Chicken Piccata

Yummm...I'm being a little more ambitious tonight since Kevin cleaned the kitchen (mostly...he never wipes the counter or completely empties the sink for some reason) last night. So tonight, Chicken Piccata. Tweaked a little.

Chicken Piccata

1/4 c whole wheat flour
sea salt and ground pepper
4 chicken breasts, pounded to flatten
3 tsp olive oil
2 cloves garlic, minced
1 c chicken stock
1 tbsp fresh lemon juice
2 tbsp olives, rinsed and chopped (these only go on my plate, Kevin doesn't like them)
**I add rosemary because I like it and it goes well with olives!**

  1. Reserve 1 tbsp of flour, mix remaining flour with salt and pepper. Coat chicken in flour mix completely and shake off excess.
  2. Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add chicken and cook 2-3 minutes per side or until light brown. Remove chicken to a plate.
  3. In the same pan, add remaining oil garlic, and reserved flour. Heat mix, stirring constantly to scrape up any brown bits from pan. Add stock and lemon juice (olives too if everyone wants them). Bring to a boil over high heat, reduce heat to medium-high and simmer until sauce thickens. Add chicken back to pan and continue to simmer for a couple minutes. Remove from heat, stir rosemary into sauce and season with salt and pepper.

I served this with sauteed potatoes and steamed green beans. :) A neat twist on a favorite dinner.

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