I always refer back to a time when I was living in Portland, and my cousin Lori and I would talk nightly on the phone about what to cook for dinner. One night in particular she called and asked what I was making, I wasn't sure, so I went to the refrigerator, pulled out some ham and swiss (I had for lunch sandwiches), and a chicken breast. During our talk, I completely made dinner, and was about to serve it when we got back around to the conversation of what we were making for dinner. When I told her I was having Chicken Cordon Bleu, I believe she said, DAMN, I go to the refrigerator and pull together a peanutbutter and jelly sandwich, and you can pull a gourmet dinner out of the trash...(so to speak, of course!)
Well tonight's dinner was one of those nights, when I walked in the kitchen I had no idea what I was making. When I ended it dined on a WONDERFUL dinner!! Check it out...
Chicken Piccata with Capers
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 Tablespoon Black Pepper
1 Tablespoon Dried Parsley
1 Tablespoon olive oil
1 cup white wine (pinot grigio)
Zest of 1 Fresh Lemon
1 fresh lemon juice
2 Tablespoons capers
2 teaspoons minced fresh garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
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, pepper parsley mixture.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, lemon zest and 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. Return Chicken to pan, and allow to simmer no more than 10 minutes. Serve chicken over pasta. Top with sauce; sprinkle with parsley.