s CHICKEN SCALOPPINE WITH LEMON, CAPERS AND TOMATOES *** s   



Yields: 0


Ingredients


 
Instructions
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12-3-2010 very good, pretty easy

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1-25-08 very good, pretty easy!
***
January 9, 2008

Serves 4

Sweet Basil owner Dave Becker serves his garlicky chicken piccata,
sautTed chicken breasts pounded thin, with a lemon and garlic sauce.


4 skinless boneless chicken breast halves
Salt and pepper, to taste
3 tablespoons flour
3 tablespoons olive oil
3 tablespoons unsalted butter
8 cloves garlic, finely chopped
1/2 cup white wine
Juice of 2 lemons
2 cups chicken stock
2 plum tomatoes, seeded and diced
2 tablespoons capers, rinsed
1/4 cup chopped fresh parsley

1. Place the chicken breasts, two at a time, between 2 large sheets of
plastic wrap. Use the smooth side of a meat mallet to pound them to
about 1/2-inch thickness. Sprinkle the chicken with salt and pepper.
Spread the flour on a plate and dip the chicken into it to coat both
sides, shaking off the excess.

2. In a heavy 12-inch skillet, heat the olive oil over medium-high
heat. When it is hot, add 1 tablespoon of the butter. When the butter
melts, add the chicken to the skillet. Cook for 4 to 5 minutes or
until golden on the bottom. Turn and cook 2 minutes more. Transfer the
chicken to a plate. (It is not cooked through at this point.)

3. Add the garlic to the pan and cook, stirring, for 30 seconds. Add
the wine and lemon juice. Simmer, scraping up the browned bits on the
bottom of the pan, for a few minutes or until almost all the liquid is
gone.

4. Add the stock, tomatoes, and capers to the pan. Turn the heat to
high, and bring the liquid to a boil. Simmer steadily for 6 minutes or
until the liquid is reduced by about a third.

5. Stir in the remaining 2 tablespoons of butter. Return the chicken
to the pan and simmer for 2 minutes or until the sauce thickens
slightly and the chicken is cooked through. Taste for seasoning and
add more salt and pepper, if you like. Sprinkle with parsley. -
Adapted from Sweet Basil



¬ Copyright 2008 The New York Times Company


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