Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken piccata. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
Chicken Piccata is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken Piccata is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken piccata using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Piccata:
- Take 2 1/2 inchs chicken breasts , beaten flat to thickness then cut in half
- Prepare Salt black pepper and freshly ground
- Make ready breadcrumbs , for dredging
- Take 6 tablespoons butter
- Make ready 5 tablespoons extra-virgin olive oil
- Prepare 1/3 cup lemon juice fresh
- Make ready 1/4 cup water
- Take 1/4 cup capers
- Get 1 flour tbl
- Take lemon slices
It takes just a few minutes in the oven to bake to tender perfection. —Hannah Williams, Malibu, California Chicken Piccata. Use angel hair to complement the light—but powerful—sauce. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture. Repeat with remaining chicken and oil.
Instructions to make Chicken Piccata:
- Season chicken with salt and pepper. Dredge chicken in breadcrumbs
- In a large skillet over medium high heat, melt 4 tablespoons of butter with 6 tablespoons olive oil
- When butter and oil are melted, add chicken and cook for 3 minutes until light brown. Flip and cook other side for 3 minutes until light brown. Remove and transfer to plate.
- Into the pan add the lemon juice, water, flour, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.
- Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with lemon slices.
- Enjoy !
Chicken piccata is an Italian-American staple beloved for its piquant flavors cradled in a silky, butter-rich pan sauce It also doesn't hurt that it cooks up very quickly This version is mostly traditional except that it uses lemon two ways, calling for lemon slices to be caramelized (to soften their tang) and for a hit of fresh juice at the end (to brighten the whole dish) Chicken Piccata (or any piccata such as veal piccata) is a dish that features meat pounded thin and topped with a buttery lemon caper sauce. Similar to my Lemon Shrimp Linguine , this lemon chicken piccata is usually served over pasta and I prefer a thinner pasta such as angel hair or a light linguine as its a delicate dish. Transfer chicken to platter; tent with foil to keep warm. This recipe uses half the oil than the classic without sacrificing any of the flavor. If you don't have a meat mallet or small heavy skillet, try using a wooden rolling pin, making sure all the chicken's pounded into an even thinness so it cooks evenly.
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