Chicken Piccata

One day I will learn that I don't like anything with lemon sauce and capers. That pretty much sums up what I think of this dish. D, on the other hand can't get enough of lemon sauce and capers. He thought this dish was on the bland side.

We both agreed Chicken Piccata with Orzo is much better.

Chicken Piccata

Serve this tangy dish with mashed potatoes or roasted seasonal root vegetables.

YIELD: Serves 4
HANDS-ON:31 Minutes
TOTAL:31 Minutes
COURSE: Main Dishes

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Nutritional Information
Calories: 365; Fat: 16.3g; Saturated fat: 6.1g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 41.1g; Carbohydrate: 9.3g; Fiber: 0.7g; Cholesterol: 118mg; Iron: 2.1mg; Sodium: 574mg; Calcium: 41mg

Cooking Light JANUARY 2012