When Mr. Wonderful and I were on our honeymoon last summer in Oregon, we had dinner one night at a restaurant called, Adam's Sustainable Table, in Eugene. Just from the name, I knew this place was right up my alley, and it didn't let me down. It is a high class restaurant that served all local foods from the vegetables to the meat to the beer, and there was a list near our table of all of the local farmers they worked with. It was here that I was introduced to Chicken Piccata. Shortly after we got home, I tracked down a recipe from one of my most dependable sources, Pioneer Woman. It has become one of my favorite chicken dishes, and now I am so excited to share it with you.
(adapted slightly from The Pioneer Woman)
2 boneless, skinless chicken breasts
Fresh ground pepper
4 T. flour
5 T. butter
4 T. olive oil
1 c. dry white wine
1 c. chicken broth
2 whole lemons
3/4 c. heavy cream
2 T. capers
2 T. flour
1 pound of pasta (angel hair, linguine, or Amish homemade)
1. Start a pot of water boiling for the pasta.
2. Cut the chicken breasts in half like you are butterflying them, but cut all the way through, so you have 4 individual pieces. Sprinkle with salt and pepper on both sides, then coat with flour.
3. Heat the butter and olive oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides (about 5 minutes on each side). Remove to a plate and cover to keep warm.
4. Start cooking the pasta now, so it will be ready when the sauce is finished.
5. Pour the wine and chicken broth into the skillet, and squeeze in the juice of the lemons. Whisk the sauce, scraping the bottom of the pan. Allow the sauce to bubble and thicken, about 5 minutes. Add in some salt and pepper while the sauce is cooking.
6. Reduce heat to low, and add in the cream, capers, and parsley. Whisk together and allow to cook for a couple of minutes. Sprinkle in the 2 tablespoons of flour and whisk until the sauce thickens.
7. To serve, dish up a serving of pasta, place a piece of chicken on top, and spoon sauce over all. The sauce is strong, so no need to over do it.
This dish is great, but I had one question the first time I made it... what the heck are capers? Here's a link to give you some more information: Wikipedia - Capers. You can find them in the canned vegetable aisle in your local grocery store.