I mentioned yesterday a selection of Holland House vinegars and cooking wines I got from Mizkan. One of them is a white cooking wine with lemon flavor, which reminded me of the chicken saltimbocca at Buca di Beppo.
This is a simplified version, made with what I had on hand. Wait … not true. I picked up some capers while I was out. But if I didn’t have them, this would still have been great.
Ingredients
3 boneless, skinless chicken breasts
4-6 tablespoons butter
½ cup chicken stock
½ cup white cooking wine, lemon flavored (see below)
1 tablespoon capers
salt and pepper (to taste)
Directions
Slice the chicken (across the grain) into thin strips. I’d show you, but when you’re working with raw poultry you have to wash your hands every time you touch it. I didn’t want to cross-contaminate the camera.
Anyway, once the chicken is sliced, melt two tablespoons of butter in a shallow pan over medium heat.
Add the chicken and cook just until there is no pink left in the center.
Remove the cooked chicken to a bowl, but leave all the liquid in the pan. Add another two tablespoons of butter, the chicken stock and the white wine. (Thanks to Mark for pointing out down in the comments that I originally forgot to mention when to add the stock.)
Scrape up any brown bits cooked onto the bottom of the pan, and stir the sauce together well.
NOTE: If you don’t have the flavored cooking wine, add a couple of teaspoons of lemon juice along with the wine.
Remove the sauce to a different bowl. Turn the heat up and return the chicken, tossing until it is lightly browned.
Add the sauce back in …
… then add the capers and a little more butter.
Toss to coat and serve with pasta, or green beans, or snap peas.
And that’s it.
[Standard disclaimer applies. Mizkan has provided me with compensation and product for this post.]
Oh, and PS: The girls loved it. Any time the kids like “grown up” food is a double win in my book.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
Subscribe to comments on this post
7 Comments
Drew- I have tried to contact you through two different email addresses regarding a purchase I made on November 25th. Following the purchase of two e-books, a message popped up indicating that your site had not received notification from Paypal and that I would receive an email with instructions.
It is now December 1st and I’ve yet to receive that email or download my e-books. Paypal’s charge of $27.90 cleared my bank account on Nov. 26th, so surely you’ve received notification by now!
Please contact me via email and rectify this situation. The great thing about e-books is instant download… nearly a week has passed and I’ve yet to be able to do that.
Jennifer, sorry for the delay. I was away from the computer over the holiday and I’m just getting caught up on things.
I do see the payment was received, so I can only assume the system was busy on Thanksgiving when you ordered. I’ve sent you links to download the two books.
If you still have any problem with those links, please let me know and I’ll get them to you another way.
It reminds me of Chicken Piccata. My favorite meal of all time. I love pounding the chicken out because it’s the one time while cooking I don’t get bothered by my husband or kids. They fear the mallet!
I started to make this as written. I decided I wanted to add mushrooms, so after I initially cooked the chicken, I browned some mushrooms and set them aside. Made the sauce. I returned the chicken to the pan and let it brown, added the mushrooms and thought that the sauce needed to be a little thicker. So I sprinkled the chicken/mushroom combination with some flour and stirred it. I added the sauce, stirred well and let it cook. It was excellent. I served it with bread and a salad. I’ll be making this (well, my version of this) again.
Mushroom sounds like a good addition.
Great site and a tasty dish.
One question though, what is the purpose of the chicken stock?
Mark, good catch. That’s supposed to go in with the white wine and lemon. Somehow I missed taking a picture of that. I’ve updated the text to mention it.
One Trackback
[...] This post was mentioned on Twitter by DrewKime and Alltop Food, Caterham Business. Caterham Business said: How To Make Chicken with Lemon and White Wine Sauce http://bit.ly/gLE2d1 [...]