Thursday, July 25, 2013

Chicken Piccata

I don't know why people complain about how cooking a good meal takes too much time out of their schedule. Or requires too much planning for the ingredients. I whipped up this dish in less than 15 mins, including prepping, and with ingredients I had leftover in the fridge! This chicken dish had a bit of tang from the wine and capers, and subtle sweetness from the honey butter. They complimented and balanced each other so well. It reminded me of a chicken piccata dish so I guess you can say this is an adaptation. 

Chicken Piccata

Ingredients approx.

2 boneless, skinless chicken breast
1/2 c white wine
2 oz caper brine
1/2 tsp capers
1 lg garlic clove, minced
1/4 tsp dried oregano 
1 tsp honey butter
Salt and pepper
Flour for dusting 
Olive oil

Place one chicken breast between a piece of Saran Wrap. With a meat mallet (the prickly side) pound the chicken breast out until it's about 1/2 inch thin. Repeat with the other chicken breast. Salt and pepper the chicken breasts. Then coat in flour and shake of any excess. 
Add oil to a deep skillet and heat over medium-high heat. Cook the chicken breast about 3-4 mins per side. When done cooking, let rest on a plate. 
To make the sauce, deglaze the pan with the wine. Add the capers, brine, garlic, and oregano. Then melt in the butter. Cook for a few mins until slightly reduced. Serve the sauce over the chicken. Enjoy!