Lisa Tries... Chicken Piccata

Recipe: Chicken Piccata
By: Fine Cooking Magazine feat. Chicken ('til Sept. 30, 2010)

What you need

1 1/2lb thin boneless skinless chicken cutlets (I used a little over a 1lb)

Salt and pepper

EVOO

3 Tbsp capers, rinsed, chopped

2 medium garlic cloves thinly sliced (I used a tspn of minced garlic)

3/4c homemade or lower salt chicken broth

2 Tbsp fresh lemon juice; more if needed

1/4c chopped fresh parsley

1Tbsp butter

What to do
Season the chicken with salt and pepper while heating oil in pan over medium heat.  Add chicken to pan in a single layer until lightly browned on both sides, cooked through for about 1-3mins per side.  Shingle the chicken on a platter and tent with foil.

Reduce heat to medium and add capers, garlic, and 1 tbsp oil to the pan.  Cook, stirring garlic for about a minute. Add chicken broth, lemon juice, raise heat to high and cook until mixture reduces to half.  Off the heat, swirl in half of the parsley and the butter and season with more lemon juice, salt, and pepper to taste.  Drizzle the sauce over the chicken breasts, sprinkle with the remaining parsley, and serve.

Ok, so the above are the directions from the magazine.  But it didn't really make sense to me.  I took the chicken out of the pan after they browned on both sides.  I sauted the garlic, capers in oil.  Then I added broth, lemon, and then eventually the chicken and let the mixture cook off some.  Then I realized that maybe the chicken shouldn't be in the mix, and I took it out (by this time the chicken was cooked), and then added butter and parsley to the mix and spooned over the cooked chicken.

While the chicken was cooking, I microwaved one potato for 3mins while the putting oil, butter, garlic, and onions in a pan.  When the potato was done, I cut in cubes and added to the pan and let cook til golden brown on all sides.

Results

Potatoes were yummy.  Chicken was pretty good but I think a bit too lemony because I think I used too much lemon juice (I didn't really measure because I squeezed directly from lemon).  I would definitely make this again because it was tasty and easy to make.