Easy Chicken Piccata

IMG_9132

 

Chicken Piccata is one of those powerfully flavored meals.  You know the ones that seem daunting and unattainable until you actually compose it.  That is when you realize this remarkable dish with its wonderful layering of flavors is really quite easy to make.  For those of you who are beginners in the kitchen and are looking for a meal to make for your loved ones or guests this is a great pick!

 

Piccata is the name for this particular method of cooking; it is when the meat is sliced, coated, sautéed and served with a sauce. It is all about the preparation of the food. Originally from Italy this dish was served with veal rather than the U.S. favored chicken.  This is such a great dish, once you get the preparation and technique down, you can change it up and use many different types of food to carry this to the table, such as polenta, fish, tofu or seitan (which is wheat gluten and preferred by vegetarians or vegans).

 

I serve this with thin spaghetti; traditionally it is served with some sort of pasta here in the States. In Italy it was actually served after the past dish..

 

If you are using pasta ~ start it now, watch so it does not overcook.  Overcooking pasta does more than make it squishy and unpalatable. It becomes starchier when it’s overcooked.

 

You will need the following for this recipe;

 

Salt and freshly ground pepper

1 teaspoon chili powder

4 chicken cutlets, about 1/4-inch thick

2 tablespoons olive oil

1/4 cup all-purpose flour

3 tablespoons butter

3 tablespoons white wine

3 tablespoons fresh lemon juice

2 tablespoons salt-packed capers (honestly I use a lot more, but if you are not a fan of the briny taste start with just 2)

1/4 cup chopped fresh flat-leaf parsley ( i love using fresh herbs in my dishes and I don’t skimp)

Shredded fresh parmesan cheese

 

Spread flour in a shallow dish; season the chicken with the salt, pepper and chili powder,  dredge in the flour turning to coat thoroughly, then tap off excess.

IMG_9121

Heat the oil in a large skillet over medium-high heat. Cook the chicken in batches, if necessary, to avoid crowding the pan (the cutlets should fit snugly in a single layer) until golden and cooked through, 2 to 3 minutes for each side. The cooking time will depend on the thickness of the cutlet. Transfer the chicken to a platter.

IMG_9122 IMG_9123

Return pan to medium heat add the capers smashing some to let out the fantastic briny essence into the pan before we deglaze. Now we shall add wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Deglazing the pan adds a ton of flavor to the sauce. Cook until the liquid is reduced by half. Remove pan from heat.

IMG_9124 IMG_9126 IMG_9127

Add lemon juice, and butter and swirl until melted and combined, then add parsley and season with salt as desired. I put the chicken back in to get it coated really well in the sauce before plating.

IMG_9128 IMG_9129 IMG_9130

Serve over your pasta, and sprinkle with a bit of shredded parmesan cheese.  YUMMY

IMG_9135

I hope you enjoyed the recipe and that you will continue to come back for more.  Should you want to reach me you can do so by emailing me at lauralovinglife@Hotmail.com

IMG_9132 IMG_9134

 

Bon appétit

 

LauraLovingLife

Let me know what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s