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Sunday, November 18, 2018



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Enjoy homemade Italian on a weeknight

Enjoy homemade Italian on a weeknight

Whipping up a hearty homecooked meal on a weeknight can be difficult. Commitments to work and family limit the time many parents have to cook dinner each night, so an easily prepared meal like the following recipe for "Chicken Piccata" from the "Incredibly Easy Italian" cookbook (Publications International, Ltd.) is perfect for a busy, middle-of-the-week homemade meal.

Chicken Piccata

Serves 4

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

4 boneless, skinless chicken breasts (4 ounces each)

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced

3/4 cup chicken broth

1 tablespoon fresh lemon juice

2 tablespoons chopped Italian parsley

1 tablespoon drained capers

Lemon slices and fresh parsley (optional)

1. Combine flour, salt and pepper in a shallow pie plate. Reserve 1 tablespoon flour mixture.

2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken with flour mixture, shaking off excess.

3. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.

4. Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken. Garnish with lemon slices and parsley.