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
-
I'm probably not the first person you think of when discussing adapting high-calorie recipes into lower fat ones. I know I've done a...
-
Easy "no-bake" chocolate mocha pot de creme The real goal of any hot Valentine's Day date isn't to make a great dinner; it... -
I've always wanted to cook something on Himalayan pink salt, but I just can't for the life of me tell you why. I knew that flavor-wi... -
As many of you know, I often post these video recipes on YouTube well before I get around to writing the post, and this roasted asparagus wi...
-
Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb... -
I was debating whether to call these supple, delectable discs, "tortillas," or "flatbreads," but since they were inspire...
-
I love clams casino , and I made that fact known publicly in this post last year . Certainly, a tray of hot clams casino would make a handso... -
When I was asked by the Cheese & Burger Society to be one of ten food bloggers brought together to celebrate ten distinctive cheeseburg...
-
Hello from chilly West Chester, PA! After being postponed a week due to weather, I finally made it to QVC for a training session in preparat...
