Saturday, June 27, 2009

Chicken Piccata

Chicken Piccata is a dish that is less intimidating to make than one might expect. Most people equate piccata as a recipe originating from Italy but it was actually created in the United States with obvious influences from the old country. Piccata is most commonly served with either chicken or veal.

Let's start off with a few pieces of boneless chicken breast, either sliced thinly or pounded out flat to facilitate fast cooking. Season 2 cups of flour with salt, pepper and some cayenne and coat the chicken meat thoroughly with it. Heat up some oil on a skillet and start searing until the meat is cooked and golden brown in color on the outside. Set them aside and let's make the sauce.

Start with half a stick of butter and sauté some shallots and garlic. Add flour, dry white wine and lemon juice together with capers and fresh thyme. Make sure you wash and soak the capers before using as they can be very salty. Add some chicken bouillon (I use Knorr brand) and continue cooking until the sauce thickens. Season with salt and pepper and pour it over the chicken cutlets and serve. Now, wasn't that easy?

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