Sunday, January 16, 2011

Saturday Night is alright!!! CHICKEN PICATTA!

So here it is!! My first recipe post!!

Saturday night in my house is slightly more relaxed, so dinner tends to be more relaxed as well!!!

Let me breakdown preparations and dinner as a whole!

Whenever I cook I HAVE to have music playing in the background. I cannot cook in complete and total silence. Additionally, I like to have a glass of wine while I am cooking!!

So here is last night's dinner breakdown!

Music: A random shuffle of Tim McGraw, Faith Hill, Def Leppard and The Little River band. I know it's a weird combination but it's keeps me hoppin while I'm choppin!!

Wine: Mondavi Pinot Grigio. This is a light, crisp wine that doesn't overpower the dish!

This one takes 15 minutes for prep, and 25 minutes of cook time!

So without further ado-Chicken Picatta!!!

Chicken Picatta

1 4-pack boneless, skinless chicken breasts
Salt and Pepper
2 Cups All purpose flour-for dredging
6 tbsp. unsalted butter
5 tbsp. extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock or chicken broth
1/4 cup brined capers
1/3 cup parsley-chopped(optional)
1 package angel hair or spaghetti

Season Chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10-12in skillet over medium-high heat, melt 2 tbsp. butter with 3 tbsp of olive oil. Once the butter and oilve oil begin to sizzle add 2 pieces of the chicken and cook for 3 minutes. Once browned, flip over and cook for 3 minutes. Remove and transfer to a plate. Melta 2 more tbsp. of butter and another 3 tbsp of olive oil. When butter and oil being to sizzle add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

In a large stockpot boil water with 1/4 tsp of salt. Once the water is to a rolling boil add your preferred pasta and cook until al dente.

Reduce heat to medium-low and add the lemon juice, stock and capers. Return to stove and bring to a boil scraping up bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes-check that chicken if cooked all the way through. Remove chicken to platter. Add the remaining 2 tbsp. of butter to the sauce and whisk vigorously. Plate you pasta with chicken on top and pour the sauce on top. Garnish with parsley if desired!

Some accompainments to this dish!

Light Caesar Salad
Rustic Italian bread or Garlic bread.

Enjoy this light and yummy meal!!!!

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