Remove the chicken and place on a platter, cover with aluminum foil, and pop it into the oven to keep warm. Once the skillet is hot, add the olive oil and sear the chicken pieces in batches for about 1½ to 2 minutes per side. Heat a large skillet or sauté pan over medium-high heat. Season the chicken with salt and pepper and then lightly dredge in the flour and shake off any excess. Slice the chicken breasts into thin fillets (if necessary) and lightly pound the pieces so they are a uniform thickness (no more than ½-inch thick).Pre-heat the oven to the lowest temperature possible – usually around 170˚ F. Of course, a glass of white wine is an obvious accompaniment. Some crusty bread or garlic bread can also be served to soak up any leftover sauce. Consider a mix of greens with some cherry tomatoes, cucumber, and a light vinaigrette dressing. I even like it with some simple steamed broccoli, but a simple side salad can also be a great option to balance out the flavors of the dish. These can be roasted in the oven with a little olive oil, salt, and pepper while the chicken cooks on the stove. Another great option is to serve it with a side of roasted vegetables, such as asparagus or green beans. One classic option is to serve it with a side of pasta, such as thin spaghetti or linguine, which can be tossed with some of the extra sauce. What to Serve with Chicken PiccataĬhicken Piccata can be served with a variety of sides, depending on your personal preference. Serve the chicken with the sauce spooned over the top. Finally, swirl in butter at the end for that luxurious mouthfeel and add the fresh parsley. Hold the browned chicken in a warm oven while you make the sauce by adding the shallot, garlic, chicken broth, lemon juice and capers to the pan. Then, you’ll dredge the chicken in flour and sauté them in olive oil until they are golden brown – it doesn’t take long, just 2 minutes per side. First, you’ll need to slice or pound the chicken breasts until they are thin and even. Once you have all your ingredients ready, the preparation is simple. To make Chicken Piccata, you’ll need some basic ingredients, including chicken breasts, flour, butter, olive oil, lemon juice, chicken broth, a shallot, some garlic, parsley and capers. Plating it up family style looks impressive and appealing. That said, I truly believe that you could serve Chicken Piccata for a dinner party too. This is perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen. This means that you can have a delicious and satisfying meal on the table in under 30 minutes. The preparation time is usually around 10-15 minutes, and the cooking time is about the same. One of the best things about Chicken Piccata is that it is quick and easy to prepare. Although the sauce has a luxurious butter finish, it feels bright and light and full of flavor. The combination of tart and savory flavors makes this dish an all-time favorite in many households. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.Chicken Piccata is a classic Italian dish that consists of pan-fried chicken cutlets in a lemon butter sauce with capers. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Dredge the chicken in the flour, shaking off any excess. Put the flour in a shallow bowl or plate. Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour. Repeat with the remaining chicken, one piece at a time. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Place one sheet of plastic on a clean cutting board. Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.Ĭut the chicken breasts in half lengthwise, making 4 roughly equal pieces they should look like large chicken tenders.
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