Sunday, February 7, 2010

Chicken Salad Piccata

Friday's delicious dinner! Again, forgot to take a picture so it's from the Rachel Ray website.

Lauren's review: Easy and delicious! Full of flavor!
Matt's review: It's good.
Final decision: Keeper.

Chicken Salad Piccata courtesy of Rachel Ray magazine, August 2009


1 1/2 pounds small red potatoes, quartered
1/2 pound green beans, halved crosswise
1/4 c plus 2 T EVOO
2 T coarsely chopped capers
1/4 c chopped flat-leaf parsley
Grated peel and juice of 1/2 lemon
salt and pepper
1 large egg
1/4 c flour
Two 6-oz skinless, boneless chicken breast halves, lightly pounded
1/4 c chicken broth

In a large sauce pan, add the potatoes and enough salted water to cover by 1 inch. Bring to a boil and cook until almost tender, about 10 minutes. Using a slotted spoon, transfer to a colander. Add the green beans to the boiling water and cook, stirring for 2 minutes. Drain in the colander with the potatoes; let cool slightly.
In a large bowl, whisk together 1/4 c olive oil, 1 T capers, 3 T parsley, the lemon peel and half of the lemon juice. Add the potatoes and beans and toss; season with salt and pepper.
In a shallow bowl, beat the egg. In another shallow bowl, season the flour with salt and pepper. In a large nonstick skillet, heat the remaining 2 T olive oil over medium-high heat. Coat the chicken breasts with the seasoned flour, then dip in the egg, allowing any excess to drip off, and coat with the flour again, shaking off the excess. Add to the skillet and cook, turning once, until golden, about 8 minutes. Transfer to a cutting board and cut into strips.
Add the chicken broth to the skillet; cook over medium heat, scraping up any browned bits. Remove from the heat and stir in the remaining 1 T capers, 1 T parsley and lemon juice. Top the salad with the chicken with the pan sauce. *this is a very quick step*

Serves 4

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