Thursday, January 4, 2007

Rachel Ray's Chicken Piccata A La Rebeka

My friend Rebeka sent me this recipe last week - I tried it out on John tonight and it was a hit. I used strong bread flour instead of normal, which made it a little goey, but other than that it was v. yummy.

I'm trying to get Rebeka to start a recipe blog - she cooks all the time and is more inventive than I generally am.

Oh, and New Year's Resolution #2 is off to a flying start!!

Rachel Ray's Chicken Piccata A La Rebeka

1 lb linguine or fettucine
2 large boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
2 tablespoons butter or margarine
4 cloves of garlic, chopped
2 medium shallots, chopped (or half a yellow onion, chopped)
2 tablespoons flour
1/2 cup white wine
Juice of 1 lemon
1 cup chicken broth or stock
3 tablespoons capers, drained

Heat a large pot of water to boil for the pasta. Cook according to package directions.

Place the chicken breasts in a large, deep-ish non-stick skillet and cover with water. Bring to a boil and poach for about 10-12 minutes, until the chicken is pretty much cooked through (if it's not all the way done, don't will finish cooking in the sauce). Set them on a plate to cool and rinse out the skillet to use for the sauce. (You can always just use a 3rd skillet/pot...but why give yourself more to wash?)

Over medium heat, put the olive oil and butter/margarine in the pan and let it heat up. Add the chopped shallots and garlic and saute until soft, about 3 minutes. Add the flour and cook for another 2 minutes.

Whisk in the wine and reduce for about 1 minute. Whisk lemon juice and broth into the sauce. Stir in capers. (At this point I shred the chicken breasts with my fingers or a fork) Lower the heat on the sauce so it doesn't burn.

When the chicken is shredded, increase the heat slightly on the sauce and let it come to a bubble, then add the shredded chicken in. Stir to combine and heat through.

Drain pasta and add to the sauce and chicken. Enjoy!

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