Friday, April 21, 2006

Chicken Piccata

I do my best to not eat a ton of carbs in the evening unless of course I have a race the next morning. When I do have to run I always have a filling meal with lots of protien and carbohydrates. Hey, give your body what it needs, right!?

Tomorrow, one of my friends, Julie, and I are going to be running in her first 5K ever! To help celebrate the event I had her over for a pre 5K meal. On the menu was blue cheese stuffed olives, cheesey garlic bread, angel hair pasta with a lemon-butter chicken piccata - a meal fit for a champion!

3/4 cup flour
salt and pepper
2 pounds, skinless chicken breasts
3 tbs extra virgin olive oil
2 shallots, chopped
1/2 cup white wine
1 cup lemon juice
1 cup chicken stock
4 tbsp capers, drained
1 tsp sage
3 tbsp butter

In a shallow bowl, combine flour salt and pepper. Season the chicken with the salt and pepper. Dredge the chicken in the flour mixture, shaking off the excess.

In a large frying pan over medium high heat, warm 3 tbsp olive oil. Add the chicken, 2 or 3 pieces at a time, and cook, turing ONLY once, until browned and opaque throughout, about 7 minutes total. Transfer to a platter and cook loosely with foil. Repeat with the remaining chicken.

In the same pan over medium high heat, warm the remaining olive oil. Add the shallots and saute until soft and translucent, about 2 minutes. Add the wine to cook, stiring with a wooden spoon to scrape up the bits from the pan, reduce (about 3 minutes). Add the lemon juice, stock, butter, and capers. Cook 4 minutes. Spoon the sauce over the chicken and serve immediately.


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