Prick Your Tongue with Chicken Piccata
The "to prick" is apparently a metaphor for the sharp, intensely flavored sauce. Thanks to lots of lemon, capers, and wine, this sauce is about as subtle as a right hook (apologies to non-boxing fans for the reference).
Here, I've demonstrated a very basic version of a recipe that begs for variation. I'll sometimes add minced shallots, or garlic; sometimes I'll use wine, other times just straight lemon. Italian parsley is wonderful as the finishing herb, but switching that out for tarragon or basil will also bring much pleasure.
At home we have the luxury of a few extra minutes, and I think the slightly thicker chicken gives you a little nicer bite. Anyway, I hope this post "piques" your interest, and you give this quick and delicious recipe a try!
Chicken Piccata Ingredients:
2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
salt and fresh ground black pepper as needed
cayenne to taste
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, drained (tip: for more intense flavor, mince 1 teaspoon of the capers, leaving the rest whole)
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water or chicken stock
3 tablespoons cold unsalted butter, cut in 1/4-in slices
2 tablespoon fresh Italian parsley, chopped
Category Article Chicken, Sauces
Popular Posts
-
During the recent Foodbuzz Festival , I had the honor of being asked to participate in a panel discuss on video blogging. I was joined by th... -
Chef John is currently flying cross-country, back to beautiful San Francisco. In addition to typing in the third person, for no apparent rea...
-
The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldn't wait to give it a try wi... -
Monday I'll be posting the poached eggs redo I promised, and it turned into quite the adventure, as you'll see. Then, I have a very ...
-
When I first discovered arepas on a trip to New York City last year, it was love at first bite. I couldn't wait to get back to San Franc... -
Homemade, edible holiday gifts are kind of tricky. There is a fine line between giving a unique, thoughtful, carefully prepared gourmet good... -
If you watch any food television at all, yo u've undoubtedly seen the "sous vide" (French for "under vacuum" ) techn... -
No, it wasn't actually a throwdown, but this is as close as I'm ever going to get. Here's a little video recap of my Hellmann... -
Remember when I posted the " Potato Ball in Potato Box " video, and you guys started joking around about deep frying it? Well, her...
-
This post's original title was, " Lobster Scrambled Eggs � I Wonder What the Poor People are Having for Breakfast Today?" Of c...
