BEST IN CLASS CHICKEN PICCATA PREMIO - Moist tender chicken amid a whisper of tangy sauce.
Chicken Piccata Premio
Chicken Piccata and Veal Piccata are traditional Italian dishes and are often found on the menus in Italian restaurants. Piccata translates to piquant or piquancy which means tart or zesty. But, trust me, you don't have to go to a fancy restaurant to enjoy a brilliant Chicken Piccata. You can do this yourself following this simple recipe. It sounds kind of fancy, but its really easy. I usually have all of the ingredients on hand at any given time (except maybe for maybe the optional fresh lemon garnish). So we serve this regularly in my household and I hope it becomes a new staple in yours as well.
Prep Time: 15 to 20 minutes
Cook Time: 12 to 15 minutes
Suggested Prep Tools:
· Cutting board
· Large skillet
. 2 Dinner plates
· Cutting knife
· Plastic wrap
· Measuring spoons
· Meat tenderizer
Optional: Garlic chopper
· 4 thin boneless chicken breasts (I usually slice the really thick breasts in half because they cook more evenly and faster).
. 3/4 cup flour or for gluten free needs, cornstarch
. ½ cup chicken broth/stock
· ¼ cup plus 2 tablespoons sherry · ¼ cup capers · 3 tablespoons extra virgin olive oil · 2 tablespoons pure lemon juice (fresh or bottled) · 2 tablespoons butter or non-butter reduced fat/calorie spread for healthier touch · 1 tablespoons fresh garlic, minced · Salt & pepper to taste
· Optional garnish - 2 tablespoons well chopped parsley & halve slices of fresh lemon
1. Ensure your chicken filets are of about the same thickness. I usually like to pound mine between plastic wrap slightly to ensure that they cook evenly.
Note: If you have very thick chicken breasts, you can slice them in half like I did as shown above. It helps to wrap the chicken in plastic wrap before gently tapping them with a meat tenderizer. You should look for about a quarter inch thickness in the chicken. If you are entertaining on the day of serving your meal, to save time on the day you are entertaining, you can prep the chicken the day before and just keep it wrapped in the refrigerator until you are ready to cook it off.
2. Add the olive oil and butter to the large skillet and turn on medium high heat.
3. Place the flour or cornstarch onto a dinner plate in preparation to dredge the chicken.
4. Dredge the chicken well on both sides with the flour or cornstarch.
5. Once the oil and butter/spread is heated, add the "floured" chicken breasts to the skillet. Cook on one side about 5 minutes or until heated not quite half way through the meat. Flip chicken with a fork and cook for another 5 minutes. At this point the chicken does not have to be completely cooked through as there will be additional cooking time for it later.
6. Remove the chicken from the pan and set aside on a plate.
7. In the following order, add to the hot skillet the sherry and deglaze the skillet [deglazing is cooking off and scraping bits of the remaining chicken from the skillet]. Add the chicken broth, garlic and capers. Stir gently to combine all liquids.
8. Return the chicken to the pan and move it around the pan to absorb some of the liquids. Flip the chicken and move it around the pan again so both sides of the chicken are well coated with the pan juices.
9. While the chicken is cooking 2-3 more minutes the, juice liquids will thicken slightly to make a thin sauce. Plate the chicken and pour the remaining skillet juices over the chicken and garnish with parsley and sliced lemons, if desired.
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