For a quick and easy meal, try chicken piccata with rice



By CAROL MIGHTON HADDIX
CHICAGO TRIBUNE
One of my favorite restaurant dishes is veal piccata. But I think twice about re-creating the dish at home. Veal is expensive. So one night, after checking out the refrigerator for something quick for dinner, I used some leftover chicken, a container of mushrooms and a lemon, and turned out a version of piccata that was quite acceptable.
Served over rice with a salad on the side, the chicken became a filling meal in just 30 minutes.
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*Chicken piccata with rice
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*Ciabatta
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*Sauvignon blanc
CHICKEN PICCATA WITH RICE
2 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon flour
Zest and juice of 1 small lemon
1 can (14 1/2 ounces) chicken broth
2 cups cooked chicken pieces
2 tablespoons capers, chopped
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons whipping cream, optional
11/2 cups raw rice, cooked to package directions
1/4cup chopped flat-leaf parsley
Heat butter in large skillet. Add mushrooms; cook over high heat, stirring, until lightly browned, about 5 minutes. Sprinkle with flour. Cook, stirring, 1 minute.
Stir in lemon zest and juice, scraping up browned bits. Stir in broth, chicken, capers, salt and pepper to taste. Reduce heat; simmer 5 minutes. Stir in cream. Spoon mixture over rice. Sprinkle with parsley.
Yield: 4 servings.

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