Chicken Piccata with Lemon & Capers

Rarely do I follow an exact recipe. When I do, I tend to mess it up. I think it's because I read it, then think I remembered the steps, and then I'll forget something, misread it. Even the simplest of recipes. David sort of makes fun of me about it.

NOT TONIGHT!

This is what Vincent's plate looked like. Yummy, if you ask me. This is what my plate looked like. Even yummier.

The recipe, taken from the June 2010 issue of Parenting Magazine.

Prep time: 30 minutes

Total time: 40 minutes

Serves: 4

4 small (4-5 oz) boneless, skinless chicken breasts

Salt to taste

Pepper to taste

1/3 cup flour

3 Tbsp olive oil, divided

1 clove garlic, minced

1/2 cup dry white wine

3/4 cup reduced-sodium chicken broth

2 Tbsp fresh lemon juice, divided

1 1/2 Tbsp unsalted butter, cut in cubes

2 Tbsp capers, rinsed and drained

1 lemon, thinly sliced, for garnish (optional)

1) slice the chicken horizontally to make 8 thin cutlets. Season the chicken lightly with salt & pepper. Pound very gently between waxed paper to even thickness to about 1/4 inch. Dredge in the flour, shake off excess, and transfer to a large plate.

2) Heat 1.5 T of the oil in a large skillet over medium-high heat. Add half the chicken and saute until golden, about 2 minutes. Turn and saute about 1 minute more, until browned. Transfer to a clean plate and cover with foil. Repeat with the remaining chicken, using the other 1.5 T oil.

3) After removing the chicken from the pan, add the garlic, stir about 10 seconds, then add the wine. Scrape the brown bits off the bottom of the pan, and cook until wine is reduced slightly and almost syrupy. Add the broth and 1 T of the lemon juice, and cook a few minutes more, until slightly reduced. Return the chicken to the pan, reduce heat to low, cover, and simmer for 2 minutes.

4) Plate the chicken. Turn off the heat, swirl in the butter, the capers, and the remaining T of lemon juice; season to taste with salt and pepper. Pour the sauce over chicken, and garnish, if you like, with the lemon slices. Serve with orzo and steamed broccolini.

*I served with capellini and steamed broccolette. I don't know the difference, but that's what it was called when I got my CSA box yesterday. This was really tasty. In the photos, I didn't show the stems of the broccolette, but we did eat those as well. They're sweet, but the ends get really tough. I tossed the florettes in extra virgin olive oil, salt and pepper, and sprinkled paremesan cheese on top.