I don't remember how I came across Martha Stuart and Sarah Carey's cooking school videos but I did and I was inspired to make their Chicken Piccata. They made it look so simple and lovely.
It seemed the perfect thing to make for dinner last night and the beginning of many lovely summery meals.
*My hubby absolutely loved it and he's not really a chicken person or for that matter a lemon person*
The recipe I made is below but I recommend you watch the cooking school video. :)
I am even thinking of buying the book.
Here's the link to the page with their cooking school videos, go to "Chicken Cutlets" video.
(Serves 4 so if your making it for 2 half the recipe to avoid it being to oily)
Takes *literally* 20 minutes!
-Take 2 good size chicken breasts and make into 4 cutlets (which is cutting the chicken breast horizontal and evenly)
-Place chicken between plastic wrap and flatten cutlets evenly with a meat tenderizer. You want pieces to me medium-thin
-Whisk 1/4 cup AP flour, salt, finely ground pepper, and dill to your liking and spread on a large plate. Oh and a pinch of white pepper if you have it.
-Lightly coat chicken with the flour mixture and set aside on a plate
-Heat 1 Tbs butter and 2 Tbs olive oil
-Saute the chicken until golden brown and remove from pan onto a plate
-Add 3 Tbs wine wine to heated oil and let simmer for a couple minutes until you can see it thickening with the flour from your cutlets
-Add 3 Tbs lemon juice and simmer a few more minutes
-Add 1 tbs butter and 2Tbs capers
-Mix and then take off heat right when butter has melted. (you should have enough sauce to just drizzle on the chicken cutlets)
-Add 2 tbs finely chopped parsley to sauce at the last minute before serving
-Place chicken on a serving plate and drizzle sauce evenly over them
I served a nice summer salad with a light homemade salad dresiing I already had like THIS, and summer squash to make it a complete meal. :) Enjoy!
Coming VERY soon: An Ice cream cupcake