Chicken recipes: Easy, in the oven, or on the grill

Chicken recipes: Braised, baked, breaded, fried, or grilled, chicken is an easy-to-prepare dinner staple and easy on the budget, too.

Chicken piccata

Blue Kitchen
Tasty, savory, spicy, and piquant, this chicken piccata is far too good to be so easy.

By Terry BoydBlue Kitchen
Serves 2

2 boneless, skinless chicken breast halves (about 1 pound total)
Salt and freshly ground pepper
4 tablespoons butter, divided
2 tablespoons olive oil
3/4 cup white wine [optional, may substitute cooking wine]
3/4 cup chicken broth
1 Meyer lemon, thinly sliced (or a regular lemon)
1/4 cup capers, drained
1/4 cup coarsely chopped parsley
1 tablespoon Meyer lemon juice (or, again, regular lemon)

1. Butterfly chicken breast halves (you’ll find a step-by-step guide here) and divide each into two thin fillets. Place fillets between two sheets of plastic wrap and pound to 1/4-inch thickness. You can use the flat side of a meat tenderizer or the bottom of a skillet (work on top of a cutting board to protect your counter surface).

2. Season chicken with salt and pepper and dredge in flour, shaking off excess. Heat a large skillet over medium flame and melt 2 tablespoons of butter with the olive oil, swirling to combine. Working in batches, brown chicken fillets, turning once, about 3 minutes per side. Transfer to a platter and tent with foil to keep warm (you can also place it in a warm oven).

3. Add wine to pan and cook until reduced by half, scraping up any browned bits, about 2 to 3 minutes. Add stock and lemon slices to pan. Bring to a boil, reduce heat and simmer until slightly reduced, 4 to 7 minutes. Add remaining butter, capers, parsley and lemon juice. Stir until butter is just melted and everything is combined. Spoon sauce over chicken and serve immediately.

Click here to read to the full Stir It Up! blog post

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