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Cooking with Katherine: Chicken Piccata


Last updated 2/22/2012 at Noon

Here is a popular chicken dish that I love to cook. I hope to feature this dish on one of my daily specials coming up in March. Serve it with mashed potatoes, or Alfredo pasta. As most of you know the Bakery people that I was sharing the building with has moved out. Therefore, I have the whole place to myself now, with the exception of the renter in the back of me. But he is separate from us and rarely there.

So come check out our small, cozy little place for your next lunch outing starting March 1. Our Lunches will start at 11 a.m. and last till 2 p.m. We had such fun with the Sweetheart Dinner, that I may continue doing Reservations only Thursday, Friday and Saturday night.

Oh, be sure and look for the Betty Boop Menu sign. I am still catering and doing our Casseroles to Go. In March we are featuring the Chicken and Dumplings Casserole, something you really need to try because it is sooooo good. Happy Eating!!

4 (6oz.) skinless, boneless chicken breast halves

2 oz. all-purpose flour, divided (about ½ cup)

½ teaspoon of Kosher salt

¼ teaspoon freshly ground black pepper

2 ½ tablespoons butter, divided

2 tablespoons olive oil, divided

¼ cup finely chopped shallots

4 medium garlic cloves, thinly sliced

½ cup dry white wine

¾ cup fat-free, lower-sodium chicken broth, divided

2 tablespoons fresh lemon juice

1 ½ tablespoons drained capers

3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between two sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place one teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

Melt one tablespoon butter in a large skillet over medium-high heat. Add one tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté four minutes on each side or until done. Remove chicken from pan; keep warm.

Heat remaining one tablespoon oil in pan; swirl to coat.

Add shallots to pan; sauté three minutes, stirring frequently.

Add garlic; sauté one minute, stirring constantly.

Add wine; bring to a boil scraping pan to loosen bits.

Cook until liquid almost evaporates, stirring occasionally.

Add ¼ cup broth to reserved one teaspoon flour; stir until smooth.

Add remaining ½ cup broth to pan; bring to a boil.

Cook until reduced by half (about five minutes).

Stir in flour mixture; cook one minute or until slightly thick, stirring frequently.

Remove from heat; stir in remaining 1 ½ tablespoons butter, juice, and capers.

Place one chicken breast half on each of four plates; top each serving with about two tablespoons sauce.

Sprinkle each serving with about one teaspoons parsley.

Katherine Aras

Look Who’s Cooking Now



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