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Chicken Piccata

Posted by on Saturday, 21 July 2012 23:49
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Chicken Piccatta Chicken Piccatta

I remembered this little restaurant across from the Port Authority when I lived in New York City that was a pasta store in front and a restaurant in back where they served great chicken Piccata. I think it was called Supreme Macaroni and was where they shot the album cover Billy Joel's Scenes from an Italian Restaurant but I'm not sure of the latter.

I knew it was basically a flour, lemon and butter sauce but I wanted to find a recipe to refresh my memory before jumping into it. After looking through a bunch of my favorite Italian cookbooks for chicken or veal piccata recipes without success, I finally gave up and found a recipe for Veal Piccata in my New Basics Cookbook.

What's going on here? I started thinking that maybe these aren't Italian dishes but a quick check in my Food Lover's Companion proved to me that yes, these are indeed from Italy. When I looked in my refrigerator, I realized we didn't have any lemons and this is not an easy dish to make without a lemon and I didn't feel like running to the grocery store.


Chicken Piccata
Prep Time: 10 min Cook Time: 10 min Total Time: 20 min Servings: 4

Flatten the chicken breasts so they are relativly the same thickness, about 1/4 inch thick. You can use a meat hammer or pounder if you have one. If not, try a rolling pin or the side of a can of soup. Measure out your wine and have your lemon juice at the ready. Finally, chop the parsley.

Ingredients:
  • 4 boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 TBSP fresh flat leafed parsley
How To Make At Home:
  1. Heat the butter and olive oil in a sauté pan over medium-high heat.
  2. Sauté the flatten chicken breasts for about 1-2 minutes each side. Remove and reserve to a platter and cover with tin foil to keep warm.
  3. Deglaze the pan with the wine and lemon juice, loosening all of the browned bits stuck to the pan. Bring to a boil.
  4. Season with salt and pepper to taste, add the parsley.
  5. Plate the chicken breasts along with your sides, sauce and serve immediately. 
Read 8889 times Last modified on Sunday, 31 March 2013 16:54

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