A caper is the bud of a certain bush that has been pickled. Capers are a little tangy, with a definite, delicious flavor. For the benefit of those who have never tried them, (i.e. children) we scaled back and put only a teaspoon in, then blended the sauce to avoid the unfamiliar texture.
Chicken Piccata
Serves six
3 skinless boneless chicken breasts, cut in half lengthwise, into cutlets
¾ teaspoon salt
½ teaspoon black pepper
3/8 cup oil
2 cups chicken broth
1/4 cup sautéed mushrooms
¼ cup minced parsley
2 tablespoons fresh lemon juice, plus a little lemon rind
1 teaspoons capers (six batches = half a jar)
¼ cup flour
optional: ¼ cup chopped artichoke hearts
Dredge chicken breasts in flour seasoned with salt and pepper. In a skillet, heat oil until sizzling. Saute chicken breasts until lightly browned. Remove breasts to plate to cool, then wrap and label for the freezer. Blend chicken broth, mushrooms, parsley, lemon juice and capers and flour. Pour into container and label and seal for the freezer. Put artichoke hearts in separate baggie. When serving time comes, thaw chicken and piccata sauce in fridge overnight. Before serving, heat sauce, then simmer the chicken and artichokes in the sauce until heated through. Serve with mashed potatoes, rice or pasta.
Note: next time I would like to try chicken tenders baked in the oven without dusting in flour. I don't think the directions above were worth the effort. By the way, the first batch turned out so strong, I deluted it by half, so we already have the sauce for another batch in the freezer.
Diana
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