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Thursday, June 12, 2014

CHICKEN PICCATA - DINNER AT HOME

 CHICKEN PICCATA
DINNER AT HOME

Improvised a homemade recipe for Chicken Piccata and it came out pretty darn good.  Entire family finished their plate and all were very satisfied.  This is a very fast and easy recipe that delivers a lot of flavor to a piece of chicken.  Serve with pasta and you have a dish worthy of an Italian restaurant for a fraction of the cost.

FINELY DICED ONION AND GARLIC SAUTEED IN BUTTER AND OLIVE OIL.
COOKED AND THEN DEGLAZED WITH WINE WINE AND REDUCED
ADDED TWO SMALL CANS OF SLICED MUSHROOMS BECAUSE WE HAD A CASE OF THEM 
BONELESS SKINLESS CHICKEN BREASTS CUT IN HALF
DREDGED CHICKEN IN SEASONED ALL PURPOSE FLOUR
COOK CHICKEN IN TWO TABLESPOONS OF BUTTER AND THREE TABLESPOONS OF OLIVE OIL
BROWN CHICKEN FOR ABOUT 3 MINUTES ON EACH SIDE.  BE CAREFUL NOT TO BURN THE BUTTER.  I DID AND HAD TO CLEAN PAN AND START OVER 
ADDED LEMON JUICE, CAPERS AND CHICKEN STOCK TO BUTTER AND OLIVE OIL AND THEN
PLACED THE ONION, GARLIC AND MUSHROOM MIXTURE INTO THE PAN ALONG WITH THE CHICKEN.  LET SIMMER UNTIL EVERYTHING WAS HEATED THROUGH
SERVED ON BED OF LINGUINE WITH A LITTLE PARMESAN CHEESE AND PARSLEY.
HONESTLY....THIS WAS DELICIOUS!

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