Wednesday, August 2, 2017

Salmon or Chicken Piccata

Salmon or Chicken Piccata
​Ingredients
  • 3 salmon fillets or 3 chicken breasts cut into 1/2 inch medallions
  • salt and pepper & flour (to dredge salmon)
  • 4 Tbs butter
  • 1 Tbs olive oil
  • 4 garlic cloves minced
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 tsp cornstarch
  • 1/4 cup Tbs lemon juice
  • 3 or 4 oz jar capers rinsed 
  • 1/2 cup heavy cream
Directions
  1. Season both sides of chicken or salmon medallions with salt and pepper, then dredge in flour 
  2. Add olive oil and 2 Tbs butter to a large skillet and melt over medium-high heat
  3. Add the salmon or chicken and sauté for 4 minutes on each side
  4. Transfer to bowl or pan and set aside
  5. Add remaining butter to pan and melt 
  6. Add the garlic & sauté for a minute
  7. Add wine and bring to a boil scraping bottom of the pan.
  8. Cook until liquid almost evaporates, stirring occasionally 
  9. Add chicken broth, lemon juice, capers and bring to a boil 

  10. Mix 1 tsp cornstarch with 2 Tbs of the broth, then stir into the pan
  11. Cook for 1 minute more then turn off heat
  12. Stir in the cream, then pour over salmon or chicken
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