Have you ever heard of engagement chicken? It’s really just a roast chicken – but it acquired the nickname when a few women reported that after making it for their boyfriends, they were soon asked to be married.
Sound strange?
I believe it. The way to a man’s heart, after all, is through his stomach.
Some believe that the reason the roasted chicken prompted the men to propose was more because of the presentation of the dish. You know, it looks fancy sitting there on the table – almost like a turkey on Thanksgiving. Light some candles, throw on a cute little apron and stilettos, and now you’re looking like a wife. A damned good one. Sure, the chicken tastes good, but it may have been this wifey-like picture you just created that tricked caused your boyfriend to want to take the plunge.
Hey, if that’s the case – nice work!
I just happen to think this chicken piccata recipe can give that engagement chicken a run for its’ money. Because this one has a whole lot of taste going on, in addition to any of that ambiance you want to throw in. I’ve never met a man {or a woman, for that matter} that didn’t like chicken piccata – or some combination of lemon, chicken, and pasta. This one is the best I’ve ever made; a touch of heavy cream thickens the sauce, in turn making it richer and more luxurious than any standard version.
Chicken Piccata
Recipe courtesy of the Pioneer Woman
- 4 whole boneless, skinless chicken breasts
- Kosher salt to taste
- Freshly ground black pepper, to taste
- 4 tablespoons all-purpose flour
- 5 tablespoons butter
- 4 tablespoons olive oil
- 1 cup dry white wine
- ¾ cups low sodium chicken broth
- 2 whole lemons
- 3/4 cup heavy cream
- Chopped fresh parsley
- Capers (optional)
- 1 pound angel hair pasta {I use Smart Taste – tastes like regular but has all the nutrients of whole wheat}
Have a pot of water simmering for the pasta.
If chicken breasts are overly thick, pound until slightly flattened. I usually just throw a piece of plastic wrap over the chicken and give them a few whacks. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate (cover in foil to help keep warm), then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. This takes a little while – I probably could have reduced it a bit more, but I think I got antsy – and it was still perfectly delicious. Sprinkle in a little salt and pepper as it’s cooking.
Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.
Right at the end, cook angel hair until al dente—do not overcook!
With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.
Serves 4.
