Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: ACW3 on July 01, 2015, 07:29:52 PM
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My wife said to me that she wanted chicken tonight, but not wings. Okay. We have had chicken piccata in a long time. How about that for dinner. Yes, dear.
I have had success following recipes used by Giada de Laurentiis. I have done this particular one many times, and it always turns out great. I added three bird’s nest pasta to accompany the piccata. Only one picture, so here it is.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_2037_zpsj0irlmg3.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_2037_zpsj0irlmg3.jpg.html)
This was one of my best. I cut the amount of lemon juice back from a 1/3 cup to 1/4 cup. It was right on the mark.
Drool, if you must. Give this one a try. Easy to do and it will earn you brownie points.
Art
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Fantastic Art and a must try!
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Looks mighty tasty Art! Good work buddy! ;)
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Had that the other night at a restaurant......your's looks better
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Love chicken picatta..so easy to make..haven't made it lately but will again. thanks for the reminder. Pam .☆´¯`•.¸¸. ི♥ྀ.
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This + SmokinKat's Apple fries/turnover things with caramel sauce...Man - I could use some more points..... ;) ;D
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Looks outstanding Art!
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Art... Where is the recipe? It looks too good not to try!
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That looks delicious Art!!! I will have to try her recipe! Don
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Oh man that looks good. Recipe partner.
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Here is the recipe.
Chicken Piccata
Recipe By: Giada De Laurentiis (http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html)
Serving Size: 4
Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice (I only used 1/4 cup)
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions:
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Man, that looks good.