Chicken Piccata A Delicious Italian Chicken Dish
From arogers 15 years ago
- 45 minutes to make
- Serves 2
If you enjoy savory, tangy sauté dishes, give this Chicken Picatta recipe a try. Pair this dish with rice pilaf, a tossed salad and a glass of Chablis or Pinot Blanc, and you have a crowd pleaser!
Ingredients
- 4 boneless skinless chicken breasts shopping list
- 1 large egg shopping list
- flour (for dredging) shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/8 teaspoon paprika shopping list
- kosher salt shopping list
- ground black pepper shopping list
- 2 tablespoons unsalted butter shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1/4 cup white onion, chopped shopping list
- 1 large shallot, minced fine shopping list
- 3 garlic cloves, minced fine shopping list
- 1/2 cup sweet vermouth or sherry wine or white wine shopping list
- 1 cup prepared bouillon, with shopping list
- 2 teaspoons flour, blended together shopping list
- 1 lemon, juice of shopping list
- 2 teaspoons lemon peel, grated shopping list
- 2 teaspoons capers, rinsed and lightly crushed shopping list
- 1 lb sauteed fresh mushrooms shopping list
- 1/4 cup flat-leaf Italian parsley, roughly chopped shopping list
- 1 lemon, sliced thinly shopping list
How to make it
- Thoroughly wash and pat dry chicken.
- Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.).
- Beat the egg in a bowl large enough to hold chicken.
- In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.
- Dip chicken in egg, then in flour mixture until well coated.
- Heat a wide skillet and melt the butter, then add the olive oil. When hot, add the chicken (Do not crowd skillet.). Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.). Remove chicken to serving platter, keep warm.
- In the drippings, sauté' the onion, shallot, and garlic for about 1 minute. Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.
- Return the chicken to the skillet. Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce. Simmer for another 15 minutes.
- For serving: Remove chicken to warm serving platter and top with sauce, parsley and lemon slices.
- Cook's Tip: If desired, you can substitute chicken breasts with veal cutlets or pork loins.
peetabear
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" It was excellent "