If you're planning to serve it this way, we recommend doubling the sauce ingredients. 2 boneless skinless chicken breasts, butterflied and then cut in half sea salt & freshly ground black pepper all-purpose flour, for dredging 6 tablespoons. Go all out on the variations and try Chicken Piccata Pasta or Sole Piccata.Ĭhicken piccata is often served with pasta or a grain like rice to soak up the delicious sauce.Substitute Romano or Asiago for the Parmesan.Use half chicken stock and half dry white wine.Add sautéed garlic, mushrooms or onion, or a combination.Try these other chicken piccata variations: Or, if you don't have capers but do have meaty green olives in the pantry, you can chop them small and add them to the dish. But, the flavors in this chicken dish are certainly Italian/Mediterranean-olive oil, wine, lemon, brined capers, Parmesan cheese, and fresh herbs.Ĭapers aren't everyone's cup of tea, so feel free to leave them out even though they do add a briny bite to the dish. Turn when nicely browned, about 4 minutes, and season again. Put chicken into the skillet and season tops with salt and pepper. In Italy, it's more common to see veal piccata than chicken piccata, and there's a chance that the use of chicken is an Americanized version of the Italian veal dish. Melt butter in a large skillet over medium heat. The chicken pieces should be around ¼ inch thick.The exact origin of this dish is unknown, although it certainly has its roots in Italian cooking. Place the breasts on a rack over a roasting pan and keep warm in a 225F oven while you prepare the sauce. Discard the lemon halves and add the capers. Simmer for a couple of minutes over high heat until the sauce reduces by half. Add the lemon juice, wine, broth, reserved lemon halves, salt, and pepper. Sprinkle the chicken all over with the salt and drizzle with the olive oil. Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook the other breasts in the same manner, remove from pan. Melt butter in a sauté pan set to medium heat. Thread one chicken strip on each bamboo skewer. Using a slotted spatula, remove the fish to a plate to rest. Remove the chicken from the pan and reserve to a plate. Brown well on each side, about 3 minutes per side. If you want to include a burst of salty goodness to the dish, I suggest pitted kalamata olives.ġ. Add half of the chicken pieces, do not crowd the pan.
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