Chicken Piccata

Wednesday, June 24, 2015

Italian, cast iron, white wine, garlic. Need I say more?

My co-worker and I like to discuss what we're having for dinner.  We compare notes, share recipes, and talk about food endlessly when given a chance. This Chicken Piccata is a recipe she shared recently, and it is an easy fix when you have a limited amount of time to get dinner on the table. Having just polished off a plate of this incredibly tasty chicken served on a bed of Basmati rice, I'd say it's a perfect Wednesday night meal.  Here's the recipe, with just a slight variation.  Enjoy!

Chicken Piccata

3 boneless skinless chicken breasts
Sea salt
Freshly ground pepper
1/4 cup flour
4 tablespoons butter
1 cup fresh sliced mushrooms
2 garlic cloves, minced or chopped fine
1/4 cup dry white wine (I put an extra glug or two)
The juice of one lemon
2 tablespoons chopped parsley
1/2 teaspoon fresh thyme

Pound chicken to 1/2 inch thickness. Roll in flour.  In a large skillet, brown the chicken in 3 tablespoons butter over medium heat for about 5 minutes, until golden. Sprinkle with salt, pepper, parsley and thyme. (Turn once) Remove from skillet and keep warm.

Add remaining butter (plus more if needed) to skillet and cook the mushrooms and garlic until tender.  Return chicken to pan. Add wine and lemon juice. Simmer for 7 - 10 minutes, stirring occasionally, till sauce slightly thickens.

Chop garlic, then press gently with flat edge of knife blade to release flavor.
Cooking with cast iron is the best! I am lucky to have two, one from my Mom and one from my husband's mother.
"Don't crowd the mushrooms."  -Julia Child

Y'all know what a "glug" of wine is, right?
Happy eating!  There is no photo of the finished product on the plate because we were so hungry, it disappeared before the camera could be whipped out! You just have to trust me. It looked great.

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