You can also add a light refreshing salad. You can serve this Italian dish with starches, vegetables, grains and pasta. Let chicken cook for 3 minutes on each side, until browned and fully cooked. Dredge each chicken cutlet in the flour mixture and add it to the hot pan. You have a lot of options when it comes to side dishes for chicken piccata. In a shallow bowl, mix flour, salt and pepper. Drizzle the sauce over the chicken piccata, and serve it with lemon slices and chopped fresh parsley. When the sauce has thickened add the capers at the end. Continue to cook it over medium to medium-high heat to reduce it whisking occasionally. When the ghee melts, stir in the lemon juice, wine and capers. Add garlic to the same pan and saute until golden. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Transfer chicken to a plate and keep warm. Sear chicken on both sides until browned and cooked through. The minced garlic, shallots, lemon, butter and the stock blend with the drippings of the chicken and flour left in the skillet. Dredge both side of chicken cutlets in flour mixture, then add to skillet. This garlic lemon butter sauce is amazing – thick and lush! It’s definitely the star of the dish! It has just the right amount of lemon juice – not too lemony and tart. Chicken Piccata 4 boneless, skinless chicken breast halves (about 2 pounds) 1 cup all-purpose flour 3 to 4 tablespoons canola or safflower oil, plus more if. You can also make gluten-free chicken piccata by using gluten-free flour or fine almond meal.
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