Lundi: Recipes

One of my favorite meals is chicken piccata, mostly because I’m a huge fan of lemon and capers.  I learned this recipe watching Bobby Flay back when he had a show on Lifetime, before Food Network came calling.  The key is to pound your boneless skinless chicken breasts before flouring them so that they cook quickly.  You can have dinner on the table in the time it takes to cook pasta with this one.

1 box pasta of your choice

2 tbsps olive oil

Four chicken breasts

½ cup flour

1 lemon

½ cup dry white wine

½ stick butter

1 3.5 oz jar of nonpareil capers, drained

Salt and pepper to taste

Cook pasta per package instructions.

Pound your chicken as noted above.  Mix flour, salt and pepper together in a plastic bag and add chicken to dust with flour.

Warm olive oil in a wide pan and add chicken.  Thoroughly brown chicken for about fifteen or twenty minutes, turning frequently.  Once chicken is nearly done, add white wine to deglaze the pan.  Turn heat down to a simmer.  Add the juice of one lemon and cover while the pasta of your choice cooks.

When pasta is ready, add butter to finish your sauce and add capers at the very end to warm through.  Serve with sauce over chicken and pasta.  Bon appetite ~

Header: Suppertime by Harold C. Harvey