Sunday, January 31, 2010

Chicken Piccata with Capers

Thursday was a crazy day! I've been so busy at work this week that I've been getting home a little later than normal. On top of that I didn't even go to the gym Thursday because my brain was too tired! After stopping by Trader Joe's to pick up some wine for the weekend I finally made it home around 6:45. After taking Bailey out for a quick walk I started to make dinner. Luckily the recipe of the night was pretty quick and dinner was on the table by 7:30.

Dinner was Chicken Piccata with Capers courtesy of Cooking Light, September 2006.

Matt's review: Good but not something that stands out. We've had more memorable meals.
Lauren's review: This was good! Much better than Wednesday's Cooking Light recipe.
Final decision: It is going to go in the recipe box until I come across a better Chicken Piccata recipe.

We also enjoyed a delicious bottle of Justin Cabernet Sauvignon. We love their wine!

Chicken Piccata with Capers


4 (6 oz) skinless, boneless chicken breast halves
1/4 c. all-purpose flour
1 T butter
1 T olive oil
1/2 c. white wine
1/4 c. fresh lemon juice
2 T capers
2 t. minced fresh garlic
1/4 t. salt
1/4 t. freshly ground pepper
4 c. hot cooked spaghetti
2 T. chopped fresh flat-leaf parsley

1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
2. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Add white wine, 1/4 c. lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

After dinner and a television show it was time to start baking for our weekend trip. Honey-Walnut Coin Cookie recipe to follow...

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