Chicken Piccata recipe
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| Chicken Piccata recipe | Epic Demo |
Chicken piccata is rather easy to prepare (but it seems that luxury). I've added some variations of its own custom recipe which I hope you will enjoy. Capers is one of my favorite ingredients in this dish.
Ingredients (6 servings):
Chicken:
- 3 pounds-skinless chicken breast cut into thin slices (sliced along the width of the breast-make about 12 slices)
- Salt and pepper
- 1/2 cup flour approx for smearing chicken
- 6 tablespoons - extra virgin olive oil
This sauce:
- 3 tablespoons butter--at room temperature
- 1 & 1/2 tablespoons all-purpose flour-
- 4 cloves - garlic minced
- 2/3-cup dry white wine (such as Chardonnay)
- 1/2-cup of lemon juice
- 1/2-cup of chicken broth
- 1/2 cup marinated artichoke hearts (for example, Vigo brands) chopped
- 1/4 cup dried capers
- 1/3-Italy Cup fresh parsley, chopped
Preparation:
It is very important to cut the chicken breast thinly along the width. You should end up with about 11-1/4 inch thick slices.
Salt and pepper both sides of each slice the chicken and then dip the chicken in the flour coats (shake off excess). Place 3 tablespoons of olive oil into a large pot and heat on medium to medium-high. Place the sliced chicken into hot oil (you will need to cook two batches) and cook the chicken really until golden brown (about 10 minutes on each side). Transfer chicken to platter and tent with aluminum foil to keep warm. Another place 3 tablespoons of the oil in the same pot and repeat the process with the remaining Curry Chicken.
While the chicken is cooking, mix 1 tablespoon 1-1/2 tablespoon flour butter and set aside. After the chicken is done, pour off the excess oil (make sure you don't pour the browned particles off of the chicken). Add the garlic and allow to sizzle for a minute over medium to medium-high heat. Simmer the wine, lemon juice, and broth with artichokes. At this point, it is very important to scrape the browned chicken parts from the bottom of the pan with a spatula. They must come from the bottom of the pot is easy once the liquid is added. Whisk the mixture of butter-flour and continue to simmer until the sauce begins to thicken (approximately 2-3 minutes). Place capers, parsley, and Italy remaining 2 tablespoons butter in the sauce and remove from heat once melted butter and mix thoroughly.
Place the chicken in the sauce and enjoy.