What a week! Amy went to a conference and came back with anti-biotic-resistant strep, an ear infection and bronchitis. Suffice it to say it was a long week of tea, soup and popsicles (Bomb Pops, if you must know...). There were a couple of takeout meals and a rotisserie chicken purchased from the grocery store which became a homemade stock, but generally, there wasn't a lot of cooking going on in our house last week. But that stock was fantastic, and when Amy felt better, we made her famous chicken pot pie, and then last night, chicken piccata.
It starts with a well-seasoned flour
The chicken, dredged in that flour, is then browned nicely in butter and olive oil
The chicken is set aside while the sauce is made
Neither of us is big for ordering chicken when we go out to eat. We make chicken so much at home, it seems like a waste of a night out. The one exception to that is chicken piccata. When done right, chicken piccata is a wonderful Italian meal, filled with the most simple flavors - chicken, capers, lemon, white wine, butter, garlic - that mesh together to be just perfetto! And last night when we saw that beautiful homemade chicken stock, and a package of chicken tenders in the fridge, we came up with this recipe on the fly but were quite impressed with the tasty result. Buttery, tangy, well-seasoned, and garlicky, with juicy and tender chicken pieces - all the invidual parts came together in a delicious way and paired nicely with a bottle of Pinot Grigio. Now that we can make it ourselves, we'll have to figure out something else to order next time we go for Italian!
Capers packed in salt offer a boost of flavor
1/2 pound linguine, prepared according to package directions
1 lb. chicken tenders
1 cup flour
1 teaspoon lemon pepper
(we prefer Connecticut's own Boxed Goodes' version, found here)
1 teaspoon garlic powder
1 teaspoon Lawry's Seasoned Salt
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/2 cup dry white wine
1/4 cup water
1/4 cup fresh lemon juice
1/4 cup chicken stock/broth
1 tablespoon (or more, to taste) capers packed in salt
1 teaspoon minced fresh garlic
Begin to prepare pasta according to package directions. In a shallow bowl, mix together the flour, lemon pepper, garlic powder, and seasoned salt until well combined. Dry the chicken tenders and dredge them in the flour mixture; set aside. Heat one tablespoon butter and olive oil in a large saute pan over medium-high heat until butter is melted. Place the chicken tenders in the heated pan and brown them on each side; remove from pan and drain on a paper towel (do this in batches if necessary). Wipe out pan with some paper towels. Return pan to heat and add the white wine, water, lemon juice, chicken stock, capers and fresh garlic. Bring to a low simmer and return chicken to the pan. Allow the chicken to cook in the liquid until cooked through, about 6 minutes, turning half way through. The liquid should have reduced by about half. Once again remove chicken from pan and set aside. By now the pasta should be done so divide pasta onto plates. Swirl remaining 2 tablespoons of butter into the sauce until well incorporated. Serve chicken over pasta with plenty of piccata sauce poured over it. Garnish with a couple more capers if you like, or maybe a slice of lemon. Mangia!