A friend of mine is an amazing cook and has shared several recipes with me, most of which have become instant favorites at my house. This is one. Thanks A.B. for this one and all the others!
Also I just wanted to add that this is a great example of a recipe that could easily be a lot more than $5. The trick is to get all your ingredients on sale and with coupons. Enjoy.
Also I just wanted to add that this is a great example of a recipe that could easily be a lot more than $5. The trick is to get all your ingredients on sale and with coupons. Enjoy.
Chicken Breasts with Lemon Caper Sauce over Angel Hair Pasta
(served with steamed broccoli)
Ingredients:
1/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon cayenne pepper (use paprika if you want to avoid cayenne but still get pretty color)
4 boneless skinless chicken breasts pounded very thin
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon capers
4 tablespoon olive oil
2 tablespoon butter
Directions:
1. In large skillet begin heating olive oil over medium high heat.
2. In a shallow dish stir together flour, salt and cayenne.
3. Dip chicken in mixture and shake off excess. Place on plate.
4. In a small bowl mix together lemon juice, parsley and capers.
5. Add chicken to hot skillet. Cook approximately 6-8 minutes or until cooked through and golden brown. Turn once during cooking.
6. Remove skillet from heat and stir in parsley mixture (*see notes below)
7. Add butter and stir until melted. Spoon over chicken.
Cost Breakdown: $5.31
$ 2.54 2 lbs chicken breast purchased for $1.77 a lb
$ .20 parsley - from a bunch that cost $.60
$ .25 lemon - some for sauce and the rest of the juice to squeeze on broccoli
$ .50 capers
$ .03 flour
$ .28 olive oil
$ .13 butter
$ .38 for half box of whole wheat angel hair or thin spaghetti (bought when on sale and paired
with coupon)
$ 1.00 fresh broccoli (purchased on sale; I got an enormous head for $1)
1/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon cayenne pepper (use paprika if you want to avoid cayenne but still get pretty color)
4 boneless skinless chicken breasts pounded very thin
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon capers
4 tablespoon olive oil
2 tablespoon butter
Directions:
1. In large skillet begin heating olive oil over medium high heat.
2. In a shallow dish stir together flour, salt and cayenne.
3. Dip chicken in mixture and shake off excess. Place on plate.
4. In a small bowl mix together lemon juice, parsley and capers.
5. Add chicken to hot skillet. Cook approximately 6-8 minutes or until cooked through and golden brown. Turn once during cooking.
6. Remove skillet from heat and stir in parsley mixture (*see notes below)
7. Add butter and stir until melted. Spoon over chicken.
Only a few notes for this recipe. The main one being do not add all the lemon juice at first when making the sauce. Hold back about 1/2 of it until you have tasted the mixture after adding butter. Some lemons are much more tart than others and you may end up with too strong a lemony taste. This is the voice of experience talking here! ;) Also I find that I like to season my chicken with a little extra salt before dipping it into the flour. Not too much, but a bit really seasons it well. To prepare the broccoli I simply steam and add a squeeze of fresh lemon juice and a bit of salt, and for the pasta I just toss with a dab of olive oil to keep from sticking. I thinly slice the chicken and lay it on top of the pasta and then spoon the sauce over it so the pasta gets some of the goodness.
Cost Breakdown: $5.31
$ 2.54 2 lbs chicken breast purchased for $1.77 a lb
$ .20 parsley - from a bunch that cost $.60
$ .25 lemon - some for sauce and the rest of the juice to squeeze on broccoli
$ .50 capers
$ .03 flour
$ .28 olive oil
$ .13 butter
$ .38 for half box of whole wheat angel hair or thin spaghetti (bought when on sale and paired
with coupon)
$ 1.00 fresh broccoli (purchased on sale; I got an enormous head for $1)
1 comment:
YUM!!! I love chicken piccata! I'll have to try this!
Thanks!
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