I have been eating really, really healthy lately. Like really, it’s almost been as obnoxious as my use of the word, really. But fear not followers, this was not due to a Halloween Diet Fad, or mere avoidance of putting on my “winter coat;” no, really (ha), I’ve just been so busy that it’s been impossible to find time for foods that weren’t staples of a raw food diet. shudder. The busy factor has also been the reasoning behind this poor, darling blog being avoided, so for that, I apologize! This recipe should be enough to mend even the most betrayed of hearts…
The other evening, when I finally had time to cook an amazing (if I do say so myself!) meal, I opted for a fav. A fatty fav. A fried fav. Ya, I made chicken piccata.
(wine not necessary, although delicious)
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1. Begin by butterflying the chicken. This is easier than it appears; simply slice the fatter side of chicken in half, like so:
Then it gets fun… Mix flour with Italian seasoning, and dredge chicken in mixture!
Melt butter and oil in a pan until hot (I added some chopped fresh garlic, although this isn’t essential in a piccata recipe) and flash fry those babies until lightly browned on each side.
Once chicken is browned, remove from pan and set aside! Scrape browned bits and add a bit more butter, chicken stock, and lemon. I added mushrooms at this point as well. Allow liquid to reduce by half!
Once liquid is reduced, return the yummy chicken to the pan! After a few minutes, remove and top with capers! I served with whole wheat spaghetti, because fried food in my dinner wasn’t enough to fufill my carb craving 🙂