January 02, 2018
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Dairy, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Flour, Heavy Cream, Boneless Pieces more
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"From Super Food Ideas May '17."
Place flour in a large snap-lock bag and season with salt and pepper and then place chicken in the snap-lock bag and seal bag and shake to coat chicken in the seasoned flour.
Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat and add the chicken to the pan, shaking off excess flour and cook for 4 to 5 minutes each side or until browned and then transfer to a plate and keep warm.
Add remaining oil and remaining butter to a frying pan and add eschalot, garlic and thyme and cook, stirring for 32 to 3 minutes or until eschalot has softened and then add chicken stock, lemon juice and cream to the pan and season with salt and pepper and stir in to combine and bring to a simmer and return chicken to the pan and reduce heat to low and simmer, uncovered for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.
Add lemon slices to pan and remove from heat and sprinkle with capers, parsley and extra thyme.
Serve with mashed potato and steamed green beans.
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Made for Pick Me! Tag Game because I had 4 chicken breasts thawed & we like all variations of the piccata genre. Some of the breasts were larger than the recipe suggested & needed flattening w/my meat mallet. IMO this recipe was all about the chicken, so I took the liberty of adding my own sides & I forgot to add the lemon slices in the plated pic. BUT I was otherwise faithful to the recipe. My only issue was that the combo of olive oil, butter & cream tended to make the sauce separate & look curdled, but the meat was tender & well-flavored. We liked this a lot, Pat. Thx for sharing the recipe w/us.