Chicken piccata sauce

 

Yes, I have found yet another way to serve Brussels Sprouts, but these are not really integral to the recipe...I used the crock pot method for preparing the Piccata Sauce and added the sprouts right to the pot. 

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.