Friday, February 18, 2011

CHICKEN PICCATA



1 lb. chicken boneless skinless breast fillets
salt and pepper to taste
1/2 cup flour
3 Tbsp. STAR Extra Virgin Olive Oil, divided
1 tsp. minced garlic
1 cup sliced mushrooms
1/4 cup chicken broth
1/4 cup white wine
2 tsp. fresh lemon juice
1 Tbsp. butter
2 Tbsp. STAR Capers, drained

Halve chicken fillets horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Sprinkle chicken with salt and pepper to taste. Dust with flour, shaking off excess. Heat 1 Tbsp. olive oil in skillet over medium-high heat. Add half the breast fillets and sauté 2 to 3 minutes on each side until golden brown and cooked through. Remove chicken and set aside. Repeat with 1 Tbsp. olive oil and remaining breast fillets.

Add remaining 1 Tbsp. of olive oil, garlic and mushrooms to skillet and sauté until mushrooms are browned. Add chicken broth and wine. Heat to boiling, scraping to loosen browned bits. Simmer 2 minutes. Stir in lemon juice, butter and capers.

Return cooked breast fillets to skillet. Heat through, turning to coat with sauce.


Serves 4 - 6

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