Wednesday, July 10, 2013

A Recipe for Wednesday: Chicken Piccata

I am going to start posting budget friendly recipes.  After being at school and work all day it's hard for me to come home and make a meal AND do homework.  Lately Braden and I have been eating out a lot  because it really is so much easier.  Unfortunately it costs a lot more.  I recently asked my Facebook friends for fast, easy, and cheap recipes.  I have also looked on pinterest and googled some recipes.  But you can never have too many, so if any of you have some good recipes you don't mind me sharing (I will give you credit), e-mail them to me :)
Here is the first "budget-friendly" meal I have made. 

INGREDIENTS:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
 2 tablespoons fresh lemon juice
1/2 cup chicken stock
Parsley

DIRECTIONS:
1.      Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2.      In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
3.      Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
4.       Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
5.      Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
Pour sauce over chicken and garnish with parsley.




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