Saturday, February 4, 2012
Recipe ~ Chicken Piccata
Love The Taste Of Lemon?
Well then, you'll find your best friend in this great-tasting recipe that hails from our grandi amici "Jeanie and David" from up the street, in Richardson, Texas.
Jeanie says "After you've made this dish once or twice, you'll probably be able to cook it from memory and begin adding your own unique touches." Vero, vero.
Lemons are a favorite Italian essential from Liguria all the way south to Amalfi... and beyond.
What's for dinner tonight?
You're looking at it!
~ ~ ~ CHICKEN PICCATA ~ ~ ~
4 | Bone-
less, Skinless Chicken Breasts
To Taste | Salt & Pepper
To Coat | Flour
4 Tablespoons | EVOO
4 Tablespoons | Falfurrias Butter (my Grandmother insists on Falfurrias)
2 Teaspoons | Chicken Bouillon Granuels (or cubes)
1 Cup | Boiling Water
4 Tablespoons | Lemon Juice
4 Tablespoons | More Falfurrias Butter
4 | Lemon Slices
To Taste | Capers
To Taste | Italian White Wine
To Serve | Angel Hair Pasta, prepared
What To Do:
1. With a meat cleaver (or a heavy object like a rolling pin or wax-paper-wrapped wine bottle, etc.) pound the chicken breasts until thin.
2. Sprinkle the breasts with salt and pepper and dredge in flour.
3. In a skillet, heat the oil and melt the butter.
4. Cook chicken 3-4 minutes on each side, until golden brown.
5. In a medium-sized pot, start the water boiling for the Angel Hair Pasta.
6. In a separate pot, dissolve the bouillon in boiling water, add the lemon juice and combine with the pan drippings. Add the wine and capers.
7. Cook until all the browned bits are dissolved and add the last 4 Tablespoons of butter.
8. Return the chicken to the skillet and heat, cover and simmer.
9. Garnish the top of each chicken breast with a lemon slice.
10. Serve over angel hair pasta. Loosen belt and enjoy!
Mangia! : Mangia!
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