Wednesday, December 28, 2016

Tasty Chicken Piccata

I can't remember which magazine had this recipe, but i do know it is adapted from one in a book called Eat This! Italian. I decided to try it last night after remembering to buy some capers at the dollar store - who buys capers anyway? And what the heck are they? I did taste one and they are tart, so they obviously help the lemon taste. Here's the recipe.  I did change it a bit.

Chicken Piccata
Serves 4

Cooking Spray
8 boneless, skinless chicken cutlets (2 lbs)
1 can chicken broth
4 tsp cornstarch dissolved in 2 tsp water
1/2 rsp rosemary (or 1 tsp fresh rosemary)
4 lemon slices
3 tbsp drained capers
1 tbsp butter

1. Coat your iron frying pan with cooking spray
2. Season chicken with salt and pepper and cook over high heat till almost cooked through. If you need room, cook 4 at a time and keep them warm while you do the nest 4 - It should take about 2 minutes per side
3. Remove all from pan and add broth to pan over high heat. Stir in dissolved corn starch, and stir till thickened
4. Turn heat down to medium and return cutlets to pan, adding rosemary, capers and lemon slices and cook a few more minutes until done.


5. Once again remove cutlets from pan to serving dish. Then add butter to mixture in the pan and cook once again over high heat until slightly thickened - about a minute or two.
6. Serve cutlets with gravy spooned over them - this makes a really nice presentation.

I served this with asparagus and potato - rice would be nicer still.

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