The big caper
Chicken piccata is a rather easy dish to prepare. I have added a few of my own variations to the customary recipe which I hope you will enjoy. Capers are one of my favorite ingredients in this dish.
Ingredients (6 servings):
The chicken:
* 3 pounds – skinless boneless chicken breasts cut into thin slices (sliced along the width of the breast – makes about 12 slices)
* Salt and pepper
* ½ cup – all purpose flour approximately for coating the chicken
* 6 tablespoons – extra virgin olive oil
The sauce:
* 3 tablespoons – butter at room temperature
* 1 ½ tablespoons – all purpose flour
* 4 cloves – garlic minced
* 2/3 cups – dry white wine (e.g., chardonnay)
* ½ cup – lemon juice
* ½ cup – chicken broth
* ½ cup – marinated artichoke hearts (e.g., Vigo brand) chopped
* ¼ cup – capers drained
* 1/3 cup – fresh Italian parsley, chopped
Preparation:
It's crucial to cut the chicken thinly along the width of the breast. You should end up with about 11 - ¼ inch thick slices (see photo below).
Thin chicken slices.
Salt and pepper both sides of each slice of chicken and then dip the chicken in the flour to coat (shake off excess). Place 3 tablespoons of olive oil into a large pan and heat on medium to medium high. Place the chicken slices into the hot oil (you will need to cook two batches) and cook the chicken completely until golden brown (about 10 minutes on each side). Transfer the chicken to a platter and tent with aluminum foil to keep warm. Place another 3 tablespoons of oil in the same pan and repeat the process with the rest of the chicken slices.
Browning the chicken.
While the chicken is cooking, mix 1 tablespoon of butter with 1 ½ tablespoons flour and set aside. Once the chicken is finished, pour off any excess oil (make sure you don't pour off any of the browned particles from the chicken). Add garlic and let sizzle for one minute over medium to medium high heat. Bring the wine, lemon juice, and broth along with the artichokes to a boil. At this point, it is crucial to scrape the bowned parts of the chicken from the bottom of the pan with a spatula. They should come off the bottom of the pan easily once the liquid is added. Whisk in the butter-flour mixture and continue to boil until the sauce begins to thicken (about 2 to 3 minutes). Place the capers, Italian parsley, and the remaining 2 tablespoons of butter in the sauce and remove from heat once the butter has melted and mixed thoroughly.
The sauce. Place the sauce on the chicken and enjoy. Time to savor the taste.
Chicken piccata is a rather easy dish to prepare. I have added a few of my own variations to the customary recipe which I hope you will enjoy. Capers are one of my favorite ingredients in this dish.
Ingredients (6 servings):
The chicken:
* 3 pounds – skinless boneless chicken breasts cut into thin slices (sliced along the width of the breast – makes about 12 slices)
* Salt and pepper
* ½ cup – all purpose flour approximately for coating the chicken
* 6 tablespoons – extra virgin olive oil
The sauce:
* 3 tablespoons – butter at room temperature
* 1 ½ tablespoons – all purpose flour
* 4 cloves – garlic minced
* 2/3 cups – dry white wine (e.g., chardonnay)
* ½ cup – lemon juice
* ½ cup – chicken broth
* ½ cup – marinated artichoke hearts (e.g., Vigo brand) chopped
* ¼ cup – capers drained
* 1/3 cup – fresh Italian parsley, chopped
Preparation:
It's crucial to cut the chicken thinly along the width of the breast. You should end up with about 11 - ¼ inch thick slices (see photo below).
Thin chicken slices.
Salt and pepper both sides of each slice of chicken and then dip the chicken in the flour to coat (shake off excess). Place 3 tablespoons of olive oil into a large pan and heat on medium to medium high. Place the chicken slices into the hot oil (you will need to cook two batches) and cook the chicken completely until golden brown (about 10 minutes on each side). Transfer the chicken to a platter and tent with aluminum foil to keep warm. Place another 3 tablespoons of oil in the same pan and repeat the process with the rest of the chicken slices.
Browning the chicken.
While the chicken is cooking, mix 1 tablespoon of butter with 1 ½ tablespoons flour and set aside. Once the chicken is finished, pour off any excess oil (make sure you don't pour off any of the browned particles from the chicken). Add garlic and let sizzle for one minute over medium to medium high heat. Bring the wine, lemon juice, and broth along with the artichokes to a boil. At this point, it is crucial to scrape the bowned parts of the chicken from the bottom of the pan with a spatula. They should come off the bottom of the pan easily once the liquid is added. Whisk in the butter-flour mixture and continue to boil until the sauce begins to thicken (about 2 to 3 minutes). Place the capers, Italian parsley, and the remaining 2 tablespoons of butter in the sauce and remove from heat once the butter has melted and mixed thoroughly.
The sauce. Place the sauce on the chicken and enjoy. Time to savor the taste.
0 comments:
Post a Comment