Sauteed Chicken with Lemon Caper Sauce - HelpForIBS.com Message Boards

Gotta love the food network! This is courtesy of Mark Strausman, chef and owner of the Campagna in New York. This is one of my favorite pan sauces to use with chicken. I also like this dish because it is quick and easy AND good enough to serve for company.

Chicken Piccata
Serves 2 (easily doubled)

2 chicken breast halves, boned and skinned
3 tablespoons extra-virgin olive oil
All-purpose flour, for dredging
Salt and freshly ground black pepper
1/2 cup dry white wine (I use sauvignon blanc or vermouth, could just use additional chicken broth)
1 tablespoons capers, drained
Juice of 1/2 lemon
2 tablespoons roughly chopped fresh flat-leaf parsley
1/4 cup chicken broth

1. Place chicken breast between two pieces of plastic wrap. Using a meat tenderizer, slightly pound chicken breasts to an even thickness.

2. Dredge chicken breasts in flour, shaking to remove excess. In a large skillet over medium-high heat, heat olive oil. Add chicken breasts, and season with salt and pepper. Cook chicken until just golden brown, 2 to 3 minutes on each side. Remove any excess oil from skillet, and add wine, capers, lemon juice, parsley, and stock. Cook until heated through, about 2 minutes. Serve chicken with sauce from skillet and sautéed vegetables. If not using the chicken right away, transfer cutlets to a plate and keep warm in 200-degree oven until ready to serve.

**Make sure you serve this with rice or crusty bread to sop up the yummy sauce! I serve with rice, and some veggies (The following recipe was aired on the same show and goes well with the chicken.)

Sautéed Zucchini and Tomatoes
Serves 2

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/2 large tomato, roughly chopped
1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
Salt and freshly ground black pepper

In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.

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Heather

"Quod me Nutrit me Destruit"

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