Chicken piccata is a delectable main course that, despite its elegant presentation, is relatively simple to prepare. The original dish was created in Italy using veal.
Piccata Defined
There are two relevant translation of the word piccata. The first of which translates to piquant or piquancy, which means tart or zesty. The lemon juice addition to the recipe qualifies the ever-so-mild tartness of this dish. Often, capers garnish the final plating of the dish and add a bit more tartness.
The second translation defines meat that is pounded thin and pan-fried.
Regardless how it is translated, delicious, scrumptious, delectable, tasty and wonderful describe this incredible gastronomic delight.
Preparation 101
The key factor in preparing this entrée is lemon and thinly pounded or flattened chicken breasts. After slicing or butterflying the boneless, skinless chicken breasts in half horizontally, they are pounded using a meat tenderizer hammer. The easiest method of flattening the chicken breasts is to place them between two sheets of waxed paper and pounding them with the flat side of the tenderizer until they are about ¼-inch thick.
The sauce is a reduction sauce, of sorts. It has a mildly sassy tang from the lemon juice addition. Most often, chicken piccata is served aloft angel hair pasta or a thin linguine but sometimes rice pilaf is used.
Homemade Restaurant Quality Chicken Piccata
This time and family tested recipe rivals any restaurant prepared chicken piccata for flavor and presentation. The chicken is tender, moist and delicious. The coating is soft and scrumptious with a mild garlic flavor.
Chicken Piccata
· 6 whole boneless, skinless chicken breasts, halved
· 2 eggs
· 4 tablespoons lemon juice
· 1/4 cup flour
· 1/4 teaspoon garlic powder
· 1/8 teaspoon paprika
· 1/4 cup butter
· 2 chicken bouillon cubes
· 3/4 cups boiling water
How to Prepare:
1. Slice chicken breasts in half horizontally.
2. Pound chicken breasts to 1/4-inch thickness.
3. In a small bowl, beat eggs and 2 tablespoons lemon juice together.
4. Using a shallow dish, mix flour, garlic powder and paprika together, until well blended.
5. Coat chicken in egg mixture then dredge in flour mixture.
6. In a large skillet, melt butter and brown the coated chicken breasts on both sides.
7. In a large measuring cup, dissolve bouillon cubes in water and add remaining 2 tablespoons lemon juice.
8. Pour the bouillon liquid into the skillet over chicken breasts and let simmer and reduce for 20 minutes. Turn chicken over after 10 minutes.
9. Plate atop angel hair pasta or thin linguine.
10. Garnish with capers, if desired, and fresh chopped parsley.
Simply Serving
A simply elegant way to serve this meal is to line a large, shallow serving dish with the chosen pasta and then randomly place the chicken pieces on top. Garnish the entrée as desired and serve family style at a beautifully set dining table.
A salad of simple greens with a sweet balsamic drizzle and a loaf of fresh, warm, crusty bread nicely rounds out this meal.
This entrée makes a wonderful family dinner and will also impress a myriad of guests at a quaint dinner party. This chicken piccata recipe is truly of gourmet quality and flavor. It will undoubtedly become a family favorite.
Pauline Greenwood is an avid blogger and contributor to JustaPinch.com. She enjoys sharing about cooking experiences and her favorite meal ideas such as guacamole recipes.
No comments:
Post a Comment