Posts Tagged ‘Piccata’


Today’s recipe is tomorrow night’s dinner.

2 TBS olive oil, divided

2 chicken breast halves, pounded very thin, and then cut in half so you have 4 thin cutlets

1 lg shallot, minced, about 2 TBS

2 garlic cloves, minced

1/2 cup white wine or chicken stock

1/2 tsp red pepper flakes

1 TBS capers, drained

2-3 cups arugula, torn into bite size pieces

1/2 fennel bulb, shaved thin

16-24 paper thin shavings of Parmesan cheese

Heat 1 TBS olive oil in a non-stick saute pan over medium-high heat until almost smoking, about 1-2 minutes.  Sprinkle salt over the pounded chicken breasts and sear them for 2-3 minutes per side in the hot pan, working in batches so that you do not crowd the pan.  Remove the chicken breasts and cover with foil to keep them warm.

Add the other tablespoon of olive oil to the pan.  Add the shallots and cook 1 minute, stirring often.  Do not let them burn, and if they begin to brown rapidly, turn the heat down.  Add the garlic and cook another 45 seconds to 1 minute, stirring often.

Add the white wine and scrape an browned bits off the bottom of the pan with a wooden spoon.  Ad the capers and red pepper flakes and oil until the wine is almost gone, about 2-4 minutes.

To serve, mix the arugula and shaved fennel and put some on each plate . Arrange some shaved parmesan over them.  Lay a piece of chicken on each salad, then top with a little of the sauce. Serve hot.

Recipe from Simply Recipes courtesy of Gail

capers, chicken cutlets, Simply Recipes, Tasty Tidbits Tuesday

Chicken Cutlets with Caper Sauce

Read Full Post »