AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on May 27, 2008 – 11:56 am -Italian cuisine! I could rhapsodize endlessly about Italian cuisine. This one is the simple chicken Piccata. All this week I will be posting Italian recipes. You are warned!
This lemony chicken dish is a quick and easy way to give yourself a nice treat on any night, it’s next to nothing in calories and if you serve it up with some steamed broccoli & cauliflower florets, it’s all good. For 4 persons you’ll need:
4 chicken breasts pounded thin, a little flour spread on a plate for dredging, 2 tablespoons of olive oil,
a large knob of butter, a large glass of dry white wine, a handful of capers, juice of 2 lemons, half a pint of chicken stock, a pinch of fresh lemon thyme and salt & pepper to taste.
Dredge each chicken breast in flour to coat and shake off excess. Heat oil in a large sauté pan set on medium heat. Place chicken breasts in pan and cook until lightly browned on both sides, about 2-3 minutes for each side. Drain the oil and add butter, wine, lemon, thyme, capers and salt & pepper. Cook for 2 or 3 minutes. Add the broth and cook until the liquid is reduced by half, 5 to 6 minutes (sprinkle a little flour in when it starts boiling, use a whisk to thicken.) Transfer the chicken breasts to serving dishes, top it up with a generous amount of sauce and make sure you have some crusty bread on hand.
Tags: , Chicken Piccata, Italian Cuisine, Recipe
Posted in Food, Recipes |
12 Comments
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You could cook this blindfolded! As the week goes on, the recipes will get more complex. Don’t think for a second that you can get an easy life with me!
Yumm, this sounds good and easy. Except for the pounding part. I’ve never done that. Worth a try, though. What to use for pounding, though. I don’t have any of those kinds of kitchen tools.
VM, lay the chicken breast out on a sheet of waxed paper (or deli paper, or a teflon baking sheet, or what have you) and take an old-fashioned heavy, sturdy saucer, and pound with the edge of it. It takes a little longer but works as well as a fancy pounding thing.
Yeah, do that but put the meat or chicken between wax paper or plastic wrap to keep it in the cutlet form. I’ve used the bottom of a wide glass or the side of a full can of beans or something about 12-15 oz. Don’t pound too hard, you don’t want mush meat.
Or a lid to a saucepan, if you don’t have a saucer. I just thought of that possibility.
Thanks everyone. I get the idea. I think I can find something suitable.
This is one of my all-time favorites. Quick, easy, delicious!
My Killer Osso Bucco tomorrow!
AAF: A question. Dr. VM bought some fava beans in the shell at the farmers market on Saturday. Yesterday, he shelled them. AS I recall, there is another peeling to be done, but does that come after the beans are cooked? And what is the best method of cooking these fava beans. He wound up with a fairly small number of fava’s (all shell), so we’re not talking about a major project. Any advice would be appreciated and sorry for going off topic.
If they were young fava beans you could eat them raw in a salad (we eat them religiously every May, simply with buttered bread as we sprinkle them with rock salt) or partly blanched, doused with olive oil and served as a side vegetable. No need to shell them twice.
Excellent. Thanks so much. This is an answer I like! We will try them partly blanched with olive oil, and I will reserve a few to try on buttered bread with sea salt.
OH, this sounds really good. I used to make a veal parmesan using chicken instead and it is quite similar.