Chicken Piccata
Oct. 12th, 2005 10:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolYum! Michael cooked dinner tonight (but I helped do the prep work!) and we've found a new dish to go into the regular rotation. Liked it so much we made a second batch right away. We adapted the recipe from a sample issue of Cuisine at Home. Just like the cover says, it's easy enough to prepare on a weeknight after work and yet tastes good enough to serve up for dinner guests.
I'm not going to subscribe yet since I'm already subscribed to Cooking Light and Cook's Illustrated but once those run out, I'm going to have to try a round of Cuisine at Home. I'm duly impressed. No ads at all. Step by step instructions with photos for each step. Explanations of -why- they tell you to do things a certain way. Great tips and articles. And it doesn't hurt that the sample issue included recipes for some of my favorite foods (creme brulee, parmesan crusted chicken, pizza, and panini). I'm getting hungry again just thinking about it.
Oh...go to their website to see the Sample Issue of Cuisine at Home. This chicken Piccata is on page 8.
Notes: For the cutlets, we pounded boneless chicken breasts and flattened them into cutlets. Left the minced garlic out on the second batch and it tasted great both ways. Didn't use capers or parsley either time. Added sliced shallots, chopped bacon slice, and sliced mushrooms. Also, we substituted marsala wine for white wine since that's what we had.
Season:
4 chicken cutlets
Saute in:
2 Tbsp. vegetable oil
Deglaze with:
1/4 cup dry white wine
1 tsp. garlic, minced
Add:
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
sauteed cutlets
Finish with:
2 Tbsp unsalted butter
fresh lemon slices
Garnish with:
chopped fresh parsley
Directions:
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly all gone, about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.
(Saute the shallots, bacon, and mushrooms together first if you're using them. Then set them aside and add them wherever the recipe calls for the capers.)
thread at cooking
I'm not going to subscribe yet since I'm already subscribed to Cooking Light and Cook's Illustrated but once those run out, I'm going to have to try a round of Cuisine at Home. I'm duly impressed. No ads at all. Step by step instructions with photos for each step. Explanations of -why- they tell you to do things a certain way. Great tips and articles. And it doesn't hurt that the sample issue included recipes for some of my favorite foods (creme brulee, parmesan crusted chicken, pizza, and panini). I'm getting hungry again just thinking about it.
Oh...go to their website to see the Sample Issue of Cuisine at Home. This chicken Piccata is on page 8.
Chicken Piccata
Notes: For the cutlets, we pounded boneless chicken breasts and flattened them into cutlets. Left the minced garlic out on the second batch and it tasted great both ways. Didn't use capers or parsley either time. Added sliced shallots, chopped bacon slice, and sliced mushrooms. Also, we substituted marsala wine for white wine since that's what we had.
Season:
4 chicken cutlets
Saute in:
2 Tbsp. vegetable oil
Deglaze with:
1/4 cup dry white wine
1 tsp. garlic, minced
Add:
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. capers, drained
sauteed cutlets
Finish with:
2 Tbsp unsalted butter
fresh lemon slices
Garnish with:
chopped fresh parsley
Directions:
Season cutlets with salt and pepper then dust with flour. Spray a saute pan with nonstick spray, add vegetable oil, and heat over medium-high.
Saute cutlets 2-3 minutes on one side. Flip the cutlets over and saute the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly all gone, about 2 minutes.
Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts, pour sauce over cutlets.
Garnish with chopped fresh parsley and serve.
(Saute the shallots, bacon, and mushrooms together first if you're using them. Then set them aside and add them wherever the recipe calls for the capers.)
thread at cooking
