Saturday, January 29, 2011

Chicken Piccata with Balsamic Broccoli

Hello all! I've been a little lazy on the cooking this weekend, but I have a recipe for you tonight! We decided we wanted something Italian, but couldn't really put our finger on what we wanted to make. And Clayton has never really had Chicken Piccata, so we figured that would be a good choice. I served our Chicken Piccata with Balsamic Broccoli and whole wheat pasta. I hope you enjoy :)
Chicken Piccata with Balsamic Broccoli & Whole Wheat Pasta
For the Balsamic Broccoli:
½ Bag Broccoli, Steamed
½C Balsamic Vinegar
½C Honey
½C Brown Sugar
¼C Honey
1T Olive Oil

For the Chicken Cutlets:
4 Chicken Cutlets
Salt & Pepper
½C AP Flour
1 Egg
¼C Milk
1C Italian Bread Crumbs
1T Olive Oil
1T Butter

For the Piccata Sauce:
1C White Wine
¼C Lemon Juice
1t Garlic, Chopped
1T Pesto
1t Honey
½C Chicken Stock
1t Corn Starch
1 3oz Jar of Capers, Drained
2T Butter
Salt & Pepper

1. To make the balsamic glaze, combine the balsamic vinegar, brown sugar, honey, and soy sauce in a pot. Bring the mixture to a boil and then reduce to a simmer, and cook for 15-20 minutes, while whisking constantly. Let the mixture cool before cooking with it.
2. In a sauté pan, drizzle in the oil and cook the steamed broccoli on medium-high heat for about 5 minutes. Now, toss the broccoli with some of the balsamic glaze (this just depends on how sweet you want it).
3. Preheat the oven to 400 and put a rack on a baking sheet (so the chicken can drain). To make the chicken cutlets, season the cutlets with salt and pepper, then dredge them in the flour, egg wash, and breadcrumbs. In a sauté pan, melt the butter and olive oil together. Fry the breaded chicken cutlets at high heat for a couple minutes on each side, or until golden brown. Place the fried chicken cutlets on the rack and bake in the oven for about 10 minutes (or keep them warm while you are making the sauce).
4. In the same sauté pan, pour in the white wine and lemon juice. Whisk in the chopped garlic, pesto, and honey. Let the mixture come to a boil, and then reduce to a simmer for 5 minutes. In a small bowl, whisk together the chicken stock and cornstarch to make a slurry. Slowly whisk the slurry into the wine. Bring it back to a boil for about 2 minutes. Add the capers and a dash of salt and pepper, to taste. Lastly, whisk in the butter until it is melted and the sauce is thick and glossy.
5. Drizzle the Piccata sauce on top of the chicken and serve with the balsamic broccoli and pasta and serve!

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