郭靓太煮私房菜：Chicken Piccata with Capers Sauce

Cleaning up the fridge on last weekend, and found that my bottles of capers is expiring soon....it was bought quite some time ago for the Hollandaise sauce (*if not mistaken) and there are still 3 quarter of it available!

So i browse thru the net and finally decide to make this Chicken Piccata with Lemon and Capers Sauce.

And accompany by grill eggplant and zuchinni with mozzarella cheese as side dishes~~!

Ingredients (Chicken Piccata):

~ 2 pieces of chicken breast

~ 1/3 cup of flour

~ salt and pepper

~ 2 tablespoon of butter

~ 2 tablespoon of olive oil

~ 1/2 cup chicken stock or dry white wine

~ 3 tablespoon of lemon juice

~ 2 teaspoon of capers

~ parsley for garnishing

Ingredients (Grilled Eggplant) :

~ 1 eggplant

~ 1 zuchinni

~ 2 tomatoes

~ 1 garlic

~ 1 onion

~ 1 chili

Steps 1: Cut the chicken breast halves into butterfly open. Put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.

Steps 2: Mix together the flour, salt and pepper. Dredge the chicken thoroughly in the flour mixture until well coated.

Steps 3: Heat olive oil and butter and brown the chicken well on each side.

Steps 4: Prepare the sauce. Add the chicken stock (or white wine), lemon juice and capers to the pan and scrape up the browned bits. Reduce the sauce by half. Whisk in 2 table spoon of butter and the sauce poured over the chicken. Sprinkle with parsley.

capers

Steps 5: Slice the zuchinni, tomatoes, chili, onion and eggplant. Dice the garlic.

Stesp 6: Pan fried the eggplant, zuchinni and onion ring.

Steps 7: Place the vegetables 1 each after another with Mozzarella cheese in between. Scatter the diced garlic on top and baked in the preheated oven until golden brown.

Steps 8: Served Chicken Piccata garnish with parsley and grilled vegetables as side dishes.

Nice & Easy~!