{"id":3327,"date":"2012-10-02T06:24:58","date_gmt":"2012-10-02T06:24:58","guid":{"rendered":"http:\/\/calamariqueen.wordpress.com\/?p=3327"},"modified":"2012-10-02T06:24:58","modified_gmt":"2012-10-02T06:24:58","slug":"chicken-piccata","status":"publish","type":"post","link":"https:\/\/www.calamariqueen.com\/?p=3327","title":{"rendered":"Chicken Piccata"},"content":{"rendered":"<p>I made this chicken dish last Sunday night and it was delish:) Hubby totally enjoyed it and I will definitely make this again. It&#8217;s really simple, although the pounding can take a little time (maybe 5 minutes?) not really a big deal to me because I like the pounding process:)<\/p>\n<figure id=\"attachment_3328\" aria-describedby=\"caption-attachment-3328\" style=\"width: 764px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3845.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-3328\" title=\"IMG_3845\" src=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3845.jpg?w=764\" alt=\"\" width=\"764\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-3328\" class=\"wp-caption-text\">\ud83d\ude42<\/figcaption><\/figure>\n<figure id=\"attachment_3329\" aria-describedby=\"caption-attachment-3329\" style=\"width: 764px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3844.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-3329\" title=\"IMG_3844\" src=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3844.jpg?w=764\" alt=\"\" width=\"764\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-3329\" class=\"wp-caption-text\">\ud83d\ude42<\/figcaption><\/figure>\n<figure id=\"attachment_3330\" aria-describedby=\"caption-attachment-3330\" style=\"width: 764px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3850.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-3330\" title=\"IMG_3850\" src=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3850.jpg?w=764\" alt=\"\" width=\"764\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-3330\" class=\"wp-caption-text\">so good!<\/figcaption><\/figure>\n<figure id=\"attachment_3331\" aria-describedby=\"caption-attachment-3331\" style=\"width: 764px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3853.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-3331\" title=\"IMG_3853\" src=\"http:\/\/calamariqueen.files.wordpress.com\/2012\/10\/img_3853.jpg?w=764\" alt=\"\" width=\"764\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-3331\" class=\"wp-caption-text\">we paired it with salad.<\/figcaption><\/figure>\n<p>Ingredients(www.myrecipes.com)<\/p>\n<div>\n<div>\n<ul>\n<li>4\u00a0(6-ounce) skinless, boneless chicken breast halves<\/li>\n<li>2 ounces\u00a0all-purpose flour, divided (about 1\/2 cup)<\/li>\n<li>1\/2 teaspoon\u00a0kosher salt<\/li>\n<li>1\/4 teaspoon\u00a0freshly ground black pepper<\/li>\n<li>2 1\/2 tablespoons\u00a0butter, divided<\/li>\n<li>2 tablespoons\u00a0olive oil, divided<\/li>\n<li>1\/4 cup\u00a0finely chopped shallots<\/li>\n<li>4\u00a0medium garlic cloves, thinly sliced<\/li>\n<li>1\/2 cup\u00a0dry white wine<\/li>\n<li>3\/4 cup\u00a0fat-free, lower-sodium chicken broth, divided<\/li>\n<li>2 tablespoons\u00a0fresh lemon juice<\/li>\n<li>1 1\/2 tablespoons\u00a0drained capers<\/li>\n<li>3 tablespoons\u00a0coarsely chopped fresh flat-leaf parsley<\/li>\n<\/ul>\n<h3>Preparation<\/h3>\n<ol>\n<li>\u00a0Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1\/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.<\/li>\n<li>\u00a0Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; saut\u00e9 4 minutes on each side or until done. Remove chicken from pan; keep warm.<\/li>\n<li>\u00a0Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; saut\u00e9 3 minutes, stirring frequently. Add garlic; saut\u00e9 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1\/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1\/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1\/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.<\/li>\n<\/ol>\n<div><\/div>\n<\/div>\n<div><\/div>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I made this chicken dish last Sunday night and it was delish:) Hubby totally enjoyed it and I will definitely make this again. It&#8217;s really simple, although the pounding can take a little time (maybe 5 minutes?) not really a big deal to me because I like the pounding process:) Ingredients(www.myrecipes.com) 4\u00a0(6-ounce) skinless, boneless chicken &hellip; <a href=\"https:\/\/www.calamariqueen.com\/?p=3327\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Piccata&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3327","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/3327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3327"}],"version-history":[{"count":0,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=\/wp\/v2\/posts\/3327\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.calamariqueen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}