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July 27, 2011 at 2:04 PM

Mailbag: Where can I get the chicken piccata recipe?

SeattleStorm.pngBet you never thought you’d clip a recipe from the sports pages. A couple of you did for the piece about All-Star Sue Bird and her abilities in the kitchen, some adding a twist by using pork cutlets. But a few of you live out of our area and have asked where you can find Bird’s version of the Italian favorite.
Well, first, I’d suggest reading the latest installment of “Dishin’ it with Sue Bird” for more of her thoughts on being a foodie. Then, have at it with the recipe below.
Enjoy!
Sue Bird’s chicken piccata with linguine
2 packets of thinly sliced boneless, skinless chicken breast fillets
2 Tsp extra virgin olive oil
1/2 cup all-purpose flour
2 Tbsp. butter
2 large lemons
2 cups of chicken stock
1/2 cup capers
2 Tsp. of salt
2 Tsp. of pepper
1. On a plate, combine flour with salt and pepper.
2. Have chicken stock, capers, and juice from the whole lemon ready to pour.
3. Heat oil in a sauté pan.
4. Dredge both sides of the chicken breast fillets in the flour mixture, shaking off any excess flour and add them individually into the hot pan with butter. Cook until brown on each side (Sue says the darker the better).
5. Begin making your linguine (Time it right so it’s not sticky).
6. Remove cooked chicken from pan and place on a clean plate.
7. Add the chicken stock, capers, and lemon juice to the pan (Careful, it steams in your face, Sue warns), scraping up any bits from the bottom of the pan.
8. Return the chicken to the pan, letting the liquid boil and then simmer until the liquid has reduced.
9. Drain water from pasta and prepare to plate food.
10. Remove chicken from pan, placing two pieces each on one side of the plate. Put linguine on other side and smother both in excess sauce from the pan.
Makes 4 servings

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