Sunday, May 15, 2011

Chicken Piccata

I love Chicken Piccata!
The term Piccata simply means "sharp" referring to the capers and lemons used to make this simple, and  delicious dish.  Originally this dish was made with veal,  but with the price of veal cutlets, this dish is made on a regular basis in my house with chicken. Hey, almost everyone loves chicken cutlets!
Some people use flour in this dish. I choose not to. I get a nice sear on the chicken without using any flour. Just let your pan get hot and leave them alone so they get color!

Let's get going.
For this dish you will need
8 - 10 chicken cutlets (boneless chicken breasts)
2- 4 Tablespoons of sweet unsalted butter
2 - 4 Tablespoons of olive oil
white wine (sorry I never measure this one!)
 fresh parsley, chopped  - a few tablespoons
2 - 3 Tablespoons capers or more to your taste
2 Lemons, juice and the zest from one
salt and pepper to taste
 2 - 3 anchovy fillets*

Heat up your frying pan. Get it nice and hot. While it is heating up, season your boneless chicken breasts with salt and pepper.
Add the oil to your pan and start to cook your chicken on a medium/high heat. Try to get a nice sear on the chicken. I think 4 minutes on each side will do it. Try not to crowd the chicken in the pan, they will get a nicer color if you don't crowd them.  My picture is a good example of crowding! I rushed it...we were hungry! lol
When all the chicken is cooked on both sides, remove the chicken from the pan, leaving any juices from the chicken in the pan and add your butter, and the anchovy fillets at this time. (The anchovy's are totally optional...I just love the extra zing they give to this dish)  I used a fork to mash the anchovy fillets.
Add your chicken breasts back to the pan and add your wine, lemon juice and zest,  parsley and capers. Let the chicken cook in the liquids for a few minutes until the alcohol burns off from the wine. You will see that the sauce starts to thicken a little.

I like to serve this dish with rice and a vegetable. Tonight that vegetable is zucchini!
Visit The Food Crawl on Facebook, and give me a thumbs up!

Buon Appetito

No comments:

Post a Comment