I absolutely LOVE Chicken Piccata. And I always thought it was soooo hard to make, because you only find it in really fancy restaurants or see it made on those gourmet cooking shows, and even then, you don’t see it often. Then I actually made it, and geez, is it simple. In the interests of getting more veggies in my diet, I created a stir-fry around the recipe. And when I made it this afternoon, I took a buncha pics…
- Chicken Breast
- 1.5 tbs flour
- salt/pepper (the penguins)
- butter (not pictured ’cause I’m a dork)
- 1/2 c. chicken broth, divided
- 1 garlic clove, minced
- 1/2 bag stir-fry vegetables
- lemon juice
Put flour into a quart-sized ziplock bag, and add some salt and pepper. You can be liberal with the seasoning, it’s mixing with the flour which kinda dilutes it. Chop the chicken into bite-sized chunks, and toss them in the flour to coat.
Melt some butter (2 tbs or so) in a decent sized frying pan, and gently brown the chicken. Don’t heat the butter too much, you don’t want it to brown:
Add the garlic. Swirl around, let it cook about 10-15 seconds to get the flavor released, then add the veggies, toss to coat, then add some lemon juice (1-2 tbs). Let them cook a bit, stirring well, because they’re probably still frozen:
While that’s simmering, add some flour to the remaining chicken broth and mix well, creating a “roux” – it should be the consistency of a thick cream or a really runny paste. Once added, it will help to thicken the sauce:
Toss again, to coat. The veggies should be cooked through now – you want them still crisp (as crisp as can be expected with frozen veggies) – so add your capers. I LOVE capers, so I use a lot (1 tsp or more). You might want fewer, as they do have a strong taste.