You can make Chicken Piccata in a large skillet and have it ready as a thirty minute meal, or you can stick it into a crock pot and allow the flavors to develop more fully over a few hours. I decreased the broth amount slightly for the crock pot.
Chicken Piccata Sauce
1/2 c flour
1 lb chicken, tenders or sliced breast
Olive oil
Salt and pepper
1-1/4 c chicken broth (reduce slightly if planning on using a crock pot)
1 T lemon juice
1/2 c dry white wine
1/2 c Italian flat leaf parsley, chopped
2 T fresh sage, chopped
3 T capers
1 T butter
Pasta (penne is good)
Put the flour into a plastic bag and add the chicken pieces, shaking to coat. In a large skillet, cook the chicken in a single layer until golden brown, about 4 minutes per side over medium heat. Remove the cooked chicken from the pan. Drain off excess fat and add the liquids, deglazing the pan. Cook for about 5 minutes until juices are slightly reduced.
Pan method: Return chicken to the pan along with the herbs and capers. Cook for a few more minutes, stir in the butter and serve over pasta.
Crock pot method: Pour the juices into a crock pot, adding the chicken, herbs, and capers. Cook on medium low for a hours, adding vegetables to the pot too if you'd like. Stir in the butter just before serving over pasta.
4 comments:
Wow Cyndi, this sounds delic! And since my family doesn't like brussel sprouts, I can just cook them separate and add to my plate. Thanks girl!
I just adore them, Shirley!
Ooo this recipe looks delicious! Loving your blog and glad to be a new follower! http://www.cookskinny.blogspot.com/
Thanks Kelly! It's a pretty healthy recipe too, with only a small pat of butter for flavor :-)
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