Thursday, September 4, 2008

My Lemon Chicken Piccatta

I really love Lemon Chicken Piccata in restaurants but I can't seem to master it at home. So, I welcome any tips/recipes that might improve what I have down so far.

What does it need/not need? What do I need to do differently?

6-8 chicken tenders
Or 1 lb. shrimp, cleaned and deveined
Olive oil
Garlic Salt
Dried herbs
2 lemons
Seasoned flour for dredging
3 T. butter
1 tsp. flour
White wine
Heavy Cream
Mushrooms (optional)
Chopped flat leaf parsley

Dredge chicken tenders in seasoned flour and shake off excess flour.
Season the flour with dried parsley, basil, oregano, or other herbs.
In olive or canola oil, sautee chicken tenders until they have a little color on them. (Substitute shrimp, if you want, but be careful not to overcook.)
Do not worry about cooking the chicken all of the way through, just get some golden brown color on them. Put aside in a warming dish in the oven (on 200).
Add 1 T butter to the same pan and melt. Sprinkle in 1 tsp. flour and stir. Cook for 1-2 mins, stirring constantly.
Add in 1/2 cup white wine and increase heat to medium/high.
Let the wine reduce and the sauce thicken. Add in 1 cup heavy cream and the juice of 1 lemon. Stir and season with salt and pepper.
Taste the sauce to see if it needs more lemon juice.
Add in 2 T capers and 1 cup sliced mushrooms and let sauce simmer on medium for about 3-4 mins.

Melt in 2 T butter and stir.

Serve sauce over chicken and angel hair pasta. Garnish with chopped flat leaf parsley and more lemon slices.

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