Teaching myself to cook, one recipe at a time.

Tuesday, April 10, 2012

Chicken Piccata

My list of things to blog about has been growing. Stay tuned for garlic spinach, spicy chicken, drunken shrimp, barbecue sauce, and more. I still find time to cook, even if I am running around like a crazy person most of the time. I really shouldn’t complain, though, because when I look back on my life, the busiest times have been the times when I was happy and doing really well. Still, finding time to sit down and reflect has been harder lately. I suppose priority is given to hubby and the dogs. You don’t mind, do you?


Last week, I decided to make an easy stovetop chicken dinner. Hubby was at a conference in Chicago and I was feeling both hungry for something new and lazy about preparing it just for myself. I did an ingredients search for “chicken and white wine,” just because I had a giant bottle of pinot grigio in my fridge, and I came up with this. There were a lot of chicken piccata recipes, though most of them called for capers and I didn’t have any, but this one looked like a winner.

First, I measured out some flour.


Added some salt.


And some ground black pepper.


I put them in a large ziplock bag and mixed them up.


Then I added the thinly sliced chicken breasts, one at a time, and shook the whole thing up. Puppy loved this step.



Next, melt some butter in a large skillet. Lots of butter.


And sauté that chicken. I was aiming to just brown both sides initially.


Then pour yourself a glass of wine to make sure it’s safe for dinner.


And pour some in with the chicken.


Just let it simmer for a while.


Finally, at the last minute, drizzle with lemon juice. So simple, yet so, so important.


And serve! Easy, simple.


Served with some sautéed spinach. I was super surprised at how well this worked. The butter and the lemon juice worked well with the crispiness of the pan-fried chicken, and it went very well with the wine. Yum.


The leftovers weren’t as good. I suppose the microwave ruined that nice crispy texture that the outside of the chicken had. But fresh out of the pan… oh yum. I want to make this again.

Reviewers suggested adding capers. I didn’t do that, so I can’t say if it would have made it better or not. But this was pretty good as is.

Here’s the recipe. Try it and let me know how it goes!

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