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Piccata is referring to a sauce. Piccata in general is made with veal. In this case chicken. This dish is fried chicken with a buttery lemon sauce.
- 1 Lb. of boneless, skinless chicken breasts
- 2 TBSP vegetable oil
- 1 TBSP sea salt
- 1 TBSP black pepper
Slice the chicken in two pieces and then slice the thick part down the middle flat ways to make three equal flat chicken pieces. Place plastic over chicken and gently pound the chick just a little. Place the chicken in a bowl, add the salt and pepper and mix together and let sit for 15 minutes. The salt will prepare the meat and change the strands and hold onto the moisture better. Dredge the chicken in flour. Add oil to a 12″ fry pan and get a little hot, add chicken and brown golden for a couple of minutes. When the chicken is browned, remove, place in a platter.
- 1 finely chopped shallot
- 1 finely chopped clove garlic
- 1 tsp vegetable oil
- ½ cup white wine
- 1 cup chicken stock
- 1 TBSP flour
- 1 TBSP capers
- 1 TBSP chopped Italian Parsley
- 2 TBSP freshly squeezed lemon juice
- 2 TBSP butter
In the pan drippings, add shallot and garlic and sauté, add the white wine and de-glaze the drippings a minute or so, and then turn heat to simmer. Add the chicken broth. Add the flour to thicken and make a light gravy. Add the lemon juice and lemon slices bring to a simmer. Add back the chicken and cook 4 to 5 minutes. Remove chicken back into a platter.
Turn off heat and add butter and blend. Add capers and parsley. S&P as you want. Serve with the lemon slices over the pasta and pour the gravy over the dish.
- Thin Spaghetti
No matter what time zone or country of origin you are in, all dried pasta takes EXACTLY 12 minutes to cook in boiling water.
As of 1/31/21