Melissa d’Arabian, host of the Food Network’s popular “Ten Dollar Dinners,” has “taken a tough, practical stand on savvy shopping for delicious, $10 dinners for four” in her new cookbook, Ten Dollar Dinners. It’s all about using ingredients wisely—gives new meaning to the term “brain food”!
Four-Step Chicken Piccata
Cooking time: 10 minutes
- 3 boneless, skinless chicken breasts, rinsed and patted dry
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ¼ pound white button mushrooms, trimmed and thinly sliced
- ¼ cup dry white wine
- Juice of 2 lemons
- 2 tablespoons capers, rinsed
- 2 tablespoons unsalted butter
1) Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
2) Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
4) Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.