Oh, chicken piccata, how I love you. Before there was the castle farm cookbook, or even the castle farm, there was just a cow and a pig learning to cook. And one of the first things we learned to make was this delicious chicken piccata.
If you've never had chicken piccata before, you should know that chicken piccata is what cows dreams are made of (along with grass, grassy hills, grazing on grassy hills, mooing, and cute pigs).
Luckily, it's quite simple to make.
- 2 4-oz flat chicken breast peices
- some flour
- some salt, lemon pepper, and lemon peel
- 2 Tbsp butter
- 1/3 c. lemon juice
- 1/3 c. white wine
* this gives us enough sauce to dip baguette in the leftover. If you want to make more or less of this easy recipe, just keep the proportion of lemon juice/wine even.
- Put some flour in a shallow dish, sprinkle with seasonings. we never measure and are pretty liberal with the seasonings.
- Dip chickens in the flour.
- Melt butter in a skillet. cook chicken over medium-low heat until no longer pink. See how pretty it is now?
- Remove chicken from the skillet. add wine and lemon juice. stir, scraping up the bits, and bring to a simmer. let it simmer a minute or two.
- Serve, by pouring sauce over chicken and pasta. garnish with parsley.
Yields: 2 servings
Perhaps now you can see this is why I dream about chicken piccata. It's really beautiful, isn't it?