LITTLE ROCK — This chicken dish comes together quickly and cooks in a flash. The recipe can be cut in half for just one serving, or doubled to feed more.
Chicken Piccata With Sauteed Corn and Tomatoes
1/2 fresh lemon, juiced 1 tablespoon capers, drained 1 tablespoon fresh parsley, chopped, plus more for garnish 3/4 pound boneless, skinless chicken breasts 1/4 cup all-purpose flour Salt and ground black pepper 2 tablespoons butter, divided use 11/2 cups frozen corn kernels 1 cup cherry tomatoes, halved
In a small bowl stir together lemon juice, capers and parsley; set aside. Place chicken in zip-top plastic bag or between two sheets of plastic wrap and pound into 1/4-inch thickness.
In a shallow dish combine flour, salt and pepper and mix well. Dredge chicken in flour, shaking off any excess.
In a large skillet over medium-high heat, warm 1 tablespoon of the butter until melted. Add chicken breasts to pan, and cook until golden brown, about 3 minutes per side. Remove chicken breasts to dinner plates.
Add corn to skillet and cook, stirring constantly, until light golden brown. Push corn to one side, add remaining tablespoon butter. When butter is melted, reduce heat to low and stir in lemon juice mixture, continuing to stir until hot. Add tomatoes and stir to combine. Divide vegetable-sauce mixture between plates with chicken. Garnish with parsley and serve immediately.
Makes 2 servings.
Recipe adapted from specialfork.com
Food, Pages 32 on 09/26/2012