Thursday, October 28, 2010

Chicken Miccata

Last night I decided to make chicken piccata because I had some nice lemons (not the first time I've heard that) and some chicken cutlets on hand.  Then I looked in the fridge and realized that I needed to use up the crimini mushrooms before it was too late, hence chicken "miccata" was born.  Yes, my creativity astounds me.  I present to you Exhibit A:


Let's get it on:

Chicken Miccata
(Makes 4 Servings)

Ingredients:
12 oz. thin spaghetti
1/2 cup plus 5 Tbsp flour, divided (I prefer Wondra for almost everything)
2 cups chicken broth
1/4 tsp. salt & pepper
1 lb. chicken cutlets
2 Tbsp. olive or canola oil
1 (10 oz.) package crimini or button mushrooms, sliced
3 fat cloves of garlic, minced
1/2 cup white wine
2 Tbsp. fresh lemon juice
2 Tbsp. capers, rinsed
2 Tbsp. butter
1/4 cup fresh Italian parsley, chopped
1/2 cup freshly grated parmesan cheese
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Method:
In a large pot of water, cook pasta according to package directions until al dente.
In a measuring cup, whisk 5 tsp. flour and chicken broth until smooth.  Set aside.
Place remaining flour in a shallow dish, season chicken with salt & pepper and dredge in flour.
Heat oil in large nonstick skillet (large enough to hold pasta & sauce) over medium-high heat.  Add chicken (in batches, if necessary) and cook until browned on both sides (2-3 minutes per side).
Transfer chicken to a plate and cover with foil to keep warm.
Add mushrooms to skillet and cook until they release their juices and start to brown (about 5 min.).  Transfer to a small bowl and cover to keep warm.
Add garlic and cook for one minute, then add wine and cook until reduced by half, about 2-3 minutes.
Add broth-flour mixture and lemon juice and cook until sauce is thickened, about 5 minutes.
Add mushrooms, capers, butter and parsley and cook for 1 minute.  Add salt & pepper to taste.
Remove 1/2 cup of sauce from skillet and reserve to spoon over chicken later.
Toss the drained pasta in the skillet with the remaining sauce, let it sit for a few minutes, then toss again.
Serve pasta topped with chicken and reserved sauce, and sprinkle with parmesan cheese to taste.

Enjoy!!!

2 comments:

  1. Looks so delicious when the pix is full screen I almost got my fork out!!!

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  2. Get the lemon! LOL

    You are one creative Bi-atch, Mrs. Bizzle.

    Peace...out.
    ~ Mrs. Fizzle

    ReplyDelete