This recipe was featured in Meet the Chefs Behind the Office Door.
A dear friend in New Mexico prepared this recipe for dinner one evening during my recent visit. It was so simple and so delectable, I jotted down the ingredients and couldn’t wait to try it at home. In my excitement to share this with the staff, I was told by a colleague, “Oh, that’s chicken piccata,” as if my new discovery were as common as spaghetti and meatballs. But that’s OK—this dish (the version in Best Recipes published by Cook’s Illustrated) tastes anything but ordinary, I promise.
Chicken Breasts
4 skinless, boneless chicken breasts
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
Flour for dipping
Lemon Caper Sauce
1 cup chicken stock
1/4 cup fresh lemon juice
1 shallot, minced
2 tablespoons capers
3 tablespoons butter
Wash chicken breasts and pat dry. Salt and pepper to taste, then press both sides in flour. Heat olive oil and butter in large skillet. Add chicken breasts tenderloin side down in large skillet. Cook at medium high heat until golden brown. Turn and cook other side till golden brown. Remove chicken and keep warm.
Deglaze skillet by slowly adding chicken stock. Add remaining sauce ingredients and blend a few minutes until sauce thickens slightly. Place cooked chicken in sauce and continue cooking at medium heat until sauce thickens to desired consistency.
Serving size: 1 breast. Per serving: 441 calories, 56.2 g protein, 19.5 g fat, 4.1 g carbohydrates, 0.2 g fiber, 300 mg sodium, 170 mg cholesterol
Carol Moczygemba, Texas Co-op Power Executive Editor
