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| Fry Pan Chicken Piccata |
From
Wikipedia:
Piccata refers to a preparation of
food, particularly meat or fish, where the food is sliced, sautéed, and served
in a sauce containing lemon juice,
butter, and capers.
Scaloppine is a type of Italian
dish that comes in many forms. It consists of thinly sliced meat, most often
beef, veal, or chicken that is dredged in wheat flour and sautéed in one of a variety of redux sauces.
So the
difference between Scaloppine and Piccata is the sauce. Piccata is traditionally made with a
reduction (redux) sauce of lemons, capers, butter and wine. Scaloppine can be made with any sauce
reduction (redux) like, brown sauce, mushroom wine sauce or tomato sauce etc.
The protein
used in both cases is sliced and pounded thin about 1/8 inch. This method also tenderizes by breaking down
the fibers so the protein is easier to cut and chew. Also cooks faster.
So last
night for dinner I made “Chicken Piccata” or you could say I made “Chicken
Scaloppine with a lemon butter caper white wine sauce”. Who cares!
The bottom line it tasted great was easy to prepare and was as good as
you would get in a restaurant.
This is
how I made my version of this classic Italian dish:
Ingredients
2 chicken
breast
3
tablespoons capers (adjust for your taste)
½ cup
white wine I used Sauviginon Blanc also a Chardonnay works
1 ½ tablespoons
fresh lemon juice also slice a few to top the chicken when you serve
Olive oil
to coat pan for pan frying chicken
3-4
garlic cloves
2
tablespoons butter
½ cup
flour add garlic salt, Italian spices or other spices to flavor the flour
Directions
Slice
chicken breast long ways like you were filleting a fish I got 3 pieces from one
breast
Place
each piece in a plastic and pound thin
Place
flour in a plastic bag add garlic salt and any spice you like shake to mix place
a couple of pieces in the bag shake to coat chicken shake off extra flour and
set aside
In a
skillet add olive oil and garlic cloves the garlic will flavor the olive oil
Pan fry chicken
a few pieces at a time don’t crowd turn after ~ 2 min look for a golden brown
color but don’t overcook I place cooked chicken in a baking dish and keep in a
250 deg oven until Piccata sauce is made
Add ½ butter,
capers, lemon juice and white wine to fry pan
When
reduced by about half (use your own judgment on when the sauce is thick enough
remember this is your meal)
Add the
rest of the butter and whisk to blend in with the sauce
Most
import taste the sauce now is time to add more capers, butter, wine or lemon juice
Add chicken scallops to sauce let simmer for about
2-3 min turn once and serve
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| Chicken Piccata |
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