Wednesday, May 14, 2008

Classic Chicken Piccata


4 boneless, skinless chicken breasts, cut in half and pounded to about 1/2 inch in thickness
salt and freshly ground pepper
4 Tbsp. unsalted butter
2 large cloves garlic, minced
1 cup chicken broth
2 Tbsp. capers
2 Tbsp. fresh, flat leaf parsley, chopped

Season the chicken with salt and pepper. In a large frying pan over medium-high heat melt 1 1/2 Tbsp. of the butter. Add half the chicken and cook, turning once, until browned, about 2 minutes total. Transfer to a plate. Repeat with remaining chicken. Be careful not to overcook.

Add the remaining 1 Tbsp of butter to the pan and melt. Add the garlic and saute until fragrant, about 30 seconds. Add the broth and cook, scraping the brown bits on the bottom of the pan, until the sauce is reduced by about 1/4, 2-3 minutes. Stir in the capers and simmer for one minute. Season to taste with salt and pepper and add the parsley. Return the chicken and juices to the pan and cook until heated through, about 2 minutes. Divide the chicken among four plates, spoon the sauce over, and serve.

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