Friday, June 10, 2011

Chicken Piccata

What a week. It was so busy and hectic and not in a good way. The end of the school year brings on a lot of stress and emotions for my kids and in turn, the house isn't so peaceful. I am happy to say that my daughter is officially done with high school. Her graduation is next Thursday, but she is done with all school work and now it is just graduation practice and so forth. My son finished his last day of school today. I am very proud of them both. It is a hard thing to stay focused, especially at the end of the year.

I got some fresh free range chicken today, and some fresh lemons off the tree, so I am going back to one of my old recipes. Chicken Piccata. For this recipe I am using the better batter gluten free seasoned flour. You can use any gluten free flour blend of your own and season it with salt, pepper, italian seasoning... but all that adds up and it is actually a lot cheaper to just buy the flour pre-seasoned.

4 skinless boneless organic chicken breasts butterflied and cut in half.
Better Batter gluten free seasoned flour OR (1/2 cup flour, 1 tsp salt, 1 tsp pepper, 1 tsp italian seasoning)
1 1/2 sticks unsalted butter
10 TBSP extra virgin olive oil
2/3 cup fresh squeezed lemon juice
1 cup chicken stock
1/2 cup capers
2/3 cup fresh parsley
Lemons sliced for garnish

Dredge Chicken in seasoned flour mixture and shake off excess. I find it easiest to just put it all in a ziplock bag and then shake it. I only used about 1/2 cup of the flour mixture.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 6 tablespoons olive oil. When butter and oil start to sizzle, add 4 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to a plate even though it won't be cooked all the way through. Repeat the above process until all the chicken is cooked. Transfer all chicken to a plate or pan.

Into the pan you browned the chicken in, add lemon juice, stock and capers, Return to the stove and bring to a boil, scraping up browned bits from the pan for flavor.
 Return all the chicken to the pan and simmer for 5 minutes to finish cooking.
Remove Chicken to platter. Add remaining butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and lemon. I think this dish is best served over my parmesan garlic mashed potatoes.
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