Monday, April 28, 2008

Chicken Piccata II

Yesterday we said goodbye to our farm in NH :( but before we left I dug up close to 100 perennials, culinary herbs and medicinals, to go into my new perennial gardens in Maine. After digging for over five hours and then heading back up north I just wanted to make a quickie type dinner.. so piccata it was. I'm kind of torn between this version and an earlier version I've posted.. this one is a bit quicker to prepare and equally as good!

4 medium chicken breasts, boned & cut into 2 inch pieces
1/2 cup flour
1/3 tsp paprika
1 tsp sea salt
1 tsp ground pepper
1/4 cup unsalted butter
2 TBLS olive oil
2-4 TBLS dry Madeira wine
3 TBLS fresh lemon juice
1/4 cup minced parsley

Mix together flour, paprika, salt & pepper. Place in a paper bag. Add cut up chicken pieces, a few at a time. Shake well until pieces are well coated with flour mixture. Heat butter and olive oil in a large skillet. Saute' chicken about 4 minutes on each side. Don't overcook it. Remove chicken, drain on paper towel and keep warm. Drain off all but 2 TBLS of butter & olive oil and stir wine into drippings, scraping the bottom of pan to loosen up any brown bits. Add lemon juice and heat briefly. Return the chicken to pan and heat, until sauce thickens. Sprinkle with fresh parsley. Serve with angel hair pasta or linguini.. easy, quick and best of all, yummy. Enjoy!

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