Chicken Piccata with Toasted Pine Nuts
Makes 4 servings
Ingredients:
4 chicken breasts, pounded very thin
all purpose flour, for dredging
1/3 cup toasted pine nuts
1/3 cup butter, plus 2 tablespoons
1 cup dry white wine
2 tablespoons capers packed in salt (rinsed, soaked for 10 minutes, patted dry)
1 teaspoon dried sage crumbled
salt and freshly ground pepper to taste
Preparation:
Season chicken breasts with salt and pepper. Dredge the chicken in flour and shake off any excess.
Place the pine nuts in a large dry skillet over medium heat for approximately 45 seconds or until lightly toasted. Remove the pine nuts and set aside.
Add 2 tablespoons of butter to the skillet and melt over a medium heat. Add the chicken breasts and sauté until they are just cooked through, approximately 1 1/2 minutes per side. Place the cooked chicken breasts on a platter to keep warm.
Add wine to the skillet and bring to a boil scraping up the browned bits and pieces. Reduce the wine by half. Stir in the remaining butter, pine nuts, capers and sage.
Adjust seasonings with salt and pepper to taste. Place chicken breasts on individual plates, drizzle the sauce over each and serve.
Ingredients:
4 chicken breasts, pounded very thin
all purpose flour, for dredging
1/3 cup toasted pine nuts
1/3 cup butter, plus 2 tablespoons
1 cup dry white wine
2 tablespoons capers packed in salt (rinsed, soaked for 10 minutes, patted dry)
1 teaspoon dried sage crumbled
salt and freshly ground pepper to taste
Preparation:
Season chicken breasts with salt and pepper. Dredge the chicken in flour and shake off any excess.
Place the pine nuts in a large dry skillet over medium heat for approximately 45 seconds or until lightly toasted. Remove the pine nuts and set aside.
Add 2 tablespoons of butter to the skillet and melt over a medium heat. Add the chicken breasts and sauté until they are just cooked through, approximately 1 1/2 minutes per side. Place the cooked chicken breasts on a platter to keep warm.
Add wine to the skillet and bring to a boil scraping up the browned bits and pieces. Reduce the wine by half. Stir in the remaining butter, pine nuts, capers and sage.
Adjust seasonings with salt and pepper to taste. Place chicken breasts on individual plates, drizzle the sauce over each and serve.
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