Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken piccata. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Piccata is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Chicken Piccata is something which I have loved my entire life.
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.
To begin with this particular recipe, we must prepare a few components. You can have chicken piccata using 11 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Piccata:
- Make ready 4 to 6 chicken breast halves, boneless, skinless
- Take 1/2 cup flour
- Prepare 1 1/2 teaspoons salt
- Take 1/4 teaspoon pepper freshly ground
- Get 1/2 teaspoon paprika , or to taste
- Get 3 tablespoons butter
- Prepare 2 tablespoons olive oil
- Take 1/4 cup chicken broth water or
- Prepare 3 tablespoons lemon juice fresh
- Take 6 to 8 lemon thin slices of
- Make ready 3 tablespoons capers
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. 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.
Steps to make Chicken Piccata:
- Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.
- Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches of two, about 3 minutes on each side.
- Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers. Heat through.
Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture. Repeat with remaining chicken and oil. 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 is a classic recipe everyone should know how to make! This creamy version just takes the traditional lemon chicken piccata up to a whole new level of delicious! Here you get perfectly pan seared, golden brown and tender chicken breast cutlets, topped with a rich and bright lemon sauce and they're finished with tangy capers a touch of fresh herbs.
So that is going to wrap this up with this special food chicken piccata recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
