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Fr. Paul's Chicken Piccata

Fr Paul’s Easy Valentine’s Day Dinner
Chicken Piccata
Fr. Paul D. Seil is host of Our Daily Bread
appearance on AM Buffalo 2/11/2015

"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730


Fr. Paul’s Chicken Piccata
2 chicken breasts, skinless, boneless, pounded to 1/2 inch thickness
All Purpose Flour to coat chicken
Salt & Pepper
3 tablespoons Vegetable Oil
3 tablespoons Butter
1 clove of garlic, finely minced
½ lemon, sliced paper thin
2 tablespoons of Capers
Juice of ½ lemon
2 tablespoons of good Olive oil
4 oz. dry white wine

Preheat oven to warm (200-250 degrees)

8 oz. of Pasta (Fettuccine, Spaghetti, Angel Hair or similar) Cooked to package directions (or a little bit less)

Dredge the chicken lightly with flour. (Remember to wash hands after touching raw poultry to prevent spread of food-borne illness)

Season with Salt & Pepper

In a skillet, over medium heat, place three tablespoons of vegetable oil and 1 tablespoon butter.

Gently fry the Chicken in the skillet over medium heat. (If the heat is too high it will brown too much on the outside and not be cooked on the inside.)

The internal temperature of the chicken should be 165 degrees when fully cooked. Do Not Overcook.

Remove the chicken to oven safe platter, put in oven. Turn oven heat off.

Add 2 tablespoons of butter to the skillet.

Add minced garlic and cook for about 30 seconds. DO NOT BURN GARLIC!

Add white wine and increase heat.

Add lemon juice and lemon slices. Cook the sauce until it becomes viscous 3-4 minutes.

Add capers and 2 tablespoons of good olive oil.

On a plate arrange the Pasta. Season with Salt and Pepper and grate fresh cheese over it.

Nestle chicken on top of pasta. Place chopped Italian Parsley over the top.

Garnish with cooked asparagus.

Pour sauce over the dish and serve immediately.