Quote:
Originally Posted by graciegirl
I did and It was delicious. I posted yesterday and we are warming up the leftovers right now.
Makes me sad I came so late to real guidance in Italian cooking.
But with all your help I may try another recipe soon.
Applesoff's version sounds very good too. Maybe I should ask...what is your favorite Italian dish that you make at home? I love Chicken Piccata out... do any of you make it at home?
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Gracie.........
Lemon Chicken Piccata is also my very favorite and very easy to make at home.....in about 20 minutes prep time and 30 minutes sauteeing time, etc. I can never find the capers, so I leave them out.....but here's the recipe below. I serve it with baby broccoli florets over which I drizzle a small amount of olive oil that has been sauteed with garlic cloves, pinch of salt and pepper.
Lightly buttered Angel hair pasta is a nice "go along" dish but also Italian rice which takes a bit longer with all the stirring. Angel hair cooks in 2 or 3 minutes....so I'd go with that. Buy the kind that comes in "nests" then you can make just how many portions you want for your husband, daughter and yourself......or more for company.
I think it's called DeCeci, imported from Italy (angel hair pasta).
LEMON CHICKEN PICCATA: (4 servings)
3 LARGE BONELESS, SKINLESS CHICKEN BREAST HALVES CUT INTO 1/2 INCH MEDALLIONS. (DO NOT FORGET TO POUND THEM THIN)
SALT & PEPPER TO TASTE
1/2 CUP ALL PURPOSE FLOUR....
2 TABLESPOONS OLIVE OIL........ADD MORE AS NEEDED
1 CLOVE MINCED GARLIC
1 CUP "COLLEGE INN" CHICKEN BROTH (IN A CAN) can use low sodium
1/2 CUP WHITE WINE (OPTIONAL)
1/2 FRESH LEMON, THINLY SLICED
1/4 CUP FRESH LEMON JUICE
2 TABLESPOONS CAPERS, DRAINED & RINSED
3 TABLESPOONS BUTTER
2 TABLESPOONS ITALIAN FLAT LEAF PARSLEY
PREHEAT OVEN TO 200 DEGREES..........
PLACE A SERVING PLATTER IN THE OVEN AS A WARMING PLATE.....
PLACE THE CHICKEN BETWEEN SARAN WRAP OR PARCHMENT PAPER AND POUND THIN..........
SEASON THE CHICKEN BREAST WITH SALT AND PEPPER AND DREDGE THEM IN FLOUR....
(some people use bread crumbs but the original calls for flour)
HEAT THE OIL IN LARGE SKILLET AND PAN FRY THE CHICKEN UNTIL GOLDEN BROWN ON BOTH SIDES.
IT JUST TAKES 2 OR 3 MINUTES PER SIDE........
WORK IN BATCHES AND DO NOT CROWD........ADD MORE OIL IF NEEDED.
NOW........PLACE THE SAUTEED CHICKEN MEDALLIONS IN THE OVEN ON THE WARM PLATTER TO HOLD THEM WHILE YOU MAKE THE SAUCE
A THIN COATING OF OIL SHOULD REMAIN IN THE SKILLET.
SAUTE THE MINCED GARLIC CLOVE / CLOVES UNTIL FRAGRANT....
ONLY A FEW SECONDS......DON'T BURN THE GARLIC...
POUR IN THE CHICKEN BROTH.
POUR IN THE WINE IF YOU ARE USING IT.......
SCRAPE ANY CRUSTY CHICKEN BITS FROM THE BOTTOM OF THE FRYING PAN......
NOW...STIR IN THE LEMON SLICES AND BRING TO A BOIL.
LET COOK, STIRRING, UNTIL SAUCE REDUCES TO APPROXIMATELY 2/3 OF A CUP.........SHOULD TAKE ABOUT 5 MINUTES.
NOW ADD THE LEMON "JUICE".......(AND CAPERS IF YOU HAVE THEM).
SIMMER UNTIL SAUCE IS REDUCED AGAIN AND SLIGHTLY THICKENED.
APPROX. 5 MORE MINUTES.
ADD THE BUTTER TO THE SKILLET.....LET IT MELT INTO THE SAUCE.
ADD THE PARSLEY........AND TAKE SKILLET OFF THE HEAT.
ARRANGE THE CHICKEN ON SERVING PLATES AND POUR THE SAUCE OVER TO SERVE. GARNISH WITH MORE LEMON SLICES......
Better buy a big bag of lemons.......for the juice, the recipe and garnish.
IT MAY SOUND COMPLICATED BUT IT IS VERY VERY SIMPLE TO MAKE.
YOU REALLY CANNOT RUIN IT. I PROMISE.
It also "holds well" for latecomers. You can double or quadruple this recipe for when your family visits, Gracie.
Again, there are many versions.......but they basically all taste the same.
A nice "light" meal........with the broccoli for color and angel hair pasta.