Recipe of the Month
July, 2010
July, 2010
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DENISE'S CHICKEN PICCATA
2 boneless, skinless chicken breast halves
3 Tablespoons unsalted butter
½ Cup dry white wine
Zest and juice from one lemon
2 Tablespoons Capers
Place each chicken breast half between two pieces of plastic wrap and pound them
with a meat mallet until each piece is about ¼ inch thick. Season both sides of each
breast with salt and pepper.
Heat 2 tablespoons butter in a large skillet over medium heat. Add the chicken
breast and cook until lightly browned on one side. Turn and brown the other side.
Remove from pan and transfer to a warmed holding plate.
Pour wine into the skillet and stir to deglaze the pan. Add capers. Cook over medium
heat until the wine reduces to half of it’s original volume. Add the lemon zest, lemon
juice, and remaining butter. Stir to incorporate all ingredients. Taste and add
additional salt and pepper, if needed. Spoon sauce over chicken and serve.
This recipe serves two. Just double or triple the ingredients to suit the number of
people you are serving. Simple! Also, This is a basic recipe that can be easily changed
and/or enhanced by adding two or three coarsely chopped tablespoons of your
favorite herb prior to removing the sauce from heat. I usually throw in some finely
chopped garlic. Surprised? Substitute a pound of shrimp, and you have modified shrimp
scampi. One more twist? Grill the chicken or shrimp on the grill, plate it up and pour
warm sauce over the top. Sprinkle with freshly chopped parsley or your favorite
herb. Enjoy!
2 boneless, skinless chicken breast halves
3 Tablespoons unsalted butter
½ Cup dry white wine
Zest and juice from one lemon
2 Tablespoons Capers
Place each chicken breast half between two pieces of plastic wrap and pound them
with a meat mallet until each piece is about ¼ inch thick. Season both sides of each
breast with salt and pepper.
Heat 2 tablespoons butter in a large skillet over medium heat. Add the chicken
breast and cook until lightly browned on one side. Turn and brown the other side.
Remove from pan and transfer to a warmed holding plate.
Pour wine into the skillet and stir to deglaze the pan. Add capers. Cook over medium
heat until the wine reduces to half of it’s original volume. Add the lemon zest, lemon
juice, and remaining butter. Stir to incorporate all ingredients. Taste and add
additional salt and pepper, if needed. Spoon sauce over chicken and serve.
This recipe serves two. Just double or triple the ingredients to suit the number of
people you are serving. Simple! Also, This is a basic recipe that can be easily changed
and/or enhanced by adding two or three coarsely chopped tablespoons of your
favorite herb prior to removing the sauce from heat. I usually throw in some finely
chopped garlic. Surprised? Substitute a pound of shrimp, and you have modified shrimp
scampi. One more twist? Grill the chicken or shrimp on the grill, plate it up and pour
warm sauce over the top. Sprinkle with freshly chopped parsley or your favorite
herb. Enjoy!