Tuesday, January 15, 2008

Chicken Piccata with Spicy Mustard Lime Sauce

Another recipe from the Wine Lover's Cookbook, only this one went thru serious modifications. The primary one being that the original recipe called for turkey. The second one being that it called for "hot-sweet mustard". I had neither on hand, was not about to run out and just buy some. So some improvising had to take place.

Also, I misread the amount of wine needed and added much more than necessary. I also added some tarragon white-wine vinegar as the original recipe called for straight tarragon but, again, I didn't have any on-hand. And, uhm, I think that's all for modifications. So the recipe that follows is mine, though based on the one in the book.

Also, I separated the original call for the fat from 2 tbsp olive oil to 1 tbsp butter and 1 tbsp olive oil. The reason being that butter is a better emulsifier than oil, which leads to thicker, tastier sauces.

I served this with my own Spicy Oven-Baked Fries.

Chicken Piccata with Spicy Mustard Lime Sauce

1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp crumbled dried rosemary
1/4 kosher salt
1/4 tsp ground black pepper
1 tbsp flour
1 lb boneless skinless chicken breasts
1 tbsp butter (or substitute like Smart Balance)
1 tbsp olive oil
2 tbsp chopped shallots
2 1/2 tbsp lime juice
1 cup white wine
1 tbsp white wine vinegar with tarragon
2 tsp garlic honey mustard
1/4 tsp Worcestershire
6 drops Tobasco
1 1/2 tbsp capers

In a small mixing bowl, combine the spices and flour and mix thoroughly. Pound chicken breasts to 1/4" thickness, dredge thru flour/spice mixture.

Heat a large skillet over medium-high heat. Add in butter and cook until melted and slightly browned; add in oil and heat. Add shallots and chicken slices and sautee for 2 minutes on each side.

While chicken is cooking, combine all remaining ingredients in a bowl and whisk. Remove turkey from pan, deglace the pan with some of the liquid mixture, lightly scraping the bottom of the pan to remove browned bits. Add chicken back in and simmer for 10 minutes or until chicken is cooked. Remove chicken, turn the heat to high, and reduce the sauce until slightly thickened. Serve immediately

1 comment:

Tiff said...

This sounds really good. I am going to have to try this recipe.