Rocco DiSpirito's Italian Chicken

04/06/2013 at 07:30 AM EDT

Rocco DiSpirito's Italian Chicken
Joseph De leo; Inset: Getty
"It will impress your guests," says Rocco DiSpirito of his Italian Chicken recipe featured in this week's PEOPLE. The bestselling cookbook author shares a healthy entree adapted from a recipe in his Now Eat This! Italian, in stores now:

Chicken Piccata

Serves 4

Olive oil cooking spray
8 boneless, skinless, thin-cut chicken cutlets (2 lbs.)
¾ tsp. salt
¼ tsp. freshly ground black pepper
1 ½ cups fat-free, reduced-sodium chicken broth
4 tsp. arrowroot or cornstarch, dissolved in 2 tsp. water
1 tsp. chopped fresh rosemary
4 thin lemon slices
3 tbsp. drained nonpareil capers
1 tbsp. unsalted butter

1. Preheat the oven to 350º.
2. Generously coat a 12-in. ovenproof skillet with cooking spray. Season chicken with salt and pepper on both sides.
3. Heat pan over high heat. Cook 2 or 3 cutlets at a time until lightly browned, 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken, coating pan with cooking spray between batches.
4. Add chicken broth and bring to a simmer, 1 to 2 minutes. Add the dissolved arrow-root or corn-starch and whisk until thickened, 2 to 3 minutes.
Return chicken to the pan with rosemary, lemon slices and capers; gently simmer until chicken is cooked through, 2 to 3 minutes. Remove chicken from pan and divide among 4 plates.
5. Add butter to sauce in pan and cook over high heat until slightly thickened, 1 to 2 minutes. Spoon about ½ cup sauce over each plate. Serve.

Your Reaction

Follow Us

On Newsstands Now

Bindi Irwin: Remembering My Dad
  • Bindi Irwin: Remembering My Dad
  • Adam Levine's Wedding Details!
  • James Garner: 1928-2014

Pick up your copy on newsstands

Click here for instant access to the Digital Magazine

blog comments powered by Disqus
Advertisement

From Our Partners

Watch It

Editors' Picks

From Our Partners