Thursday, May 28, 2009

Chicken Piccata

Whew, what a crazy day! I finally installed Firefox and am a lost ball in tall weeds. I can't move my pictures around this has slowed me down a lot and not making me happy. Kaitlin is helping me with while she's back and forth in the test kitchen making some kind of special cup cakes that she is going to allow me to post! They sure do smell good.

I really don't know if this is a real Chicken Piccata or not. I saw Tyler Florence (I hear ya Donna!) making Veal Piccata. That day I had chicken cutlets thawing for Chicken Parmesan. What intrigued me the most was his method of coating the veal. He floured it first, then dipped it in the egg wash then into the pan. This method really changed the texture and taste of the finished product.

When I got started, I decided I needed certain ingredients that his recipe didn't call for and lightened up just a bit. I know Marjie identifies with me on this. So here's my version of Chicken Piccata:


Season both sides of chicken cutlets with salt and lemon pepper. Pre-heat a high-sided skillet with 2 tablespoons of extra virgin olive oil. Also bring a large pot of salted water to a boil and boil 1/2 lb. of your favorite pasta. I used gemelli pasta this time.




Dredge the cutlets through flour seasoned with salt and pepper.



Dip the floured cutlets in an egg wash also seasoned with salt and pepper.


Brown the cutlets for about 4 minutes each side in pre-heated skillet.



After browning, place a platter and set aside. If you are doing this in batches which is what I did, you may need to add a tablespoon or two of olive oil to the skillet in between batches.



Once the chicken is browned. add two more tablespoons of olive oil to the skillet and add 1/2 red onion chopped and 4 cloves of minced garlic and saute for about 3 minutes.



Add 1 cup of white wine to the skillet and let it reduce by half.


Add 2 tablespoons of capers and 1 tablespoon of freshly chopped parsley.

And the juice of one lemon.

Add 2 tablespoons of butter to the skillet and stir in to thicken sauce. Add the chicken back to the skillet for about 2 to 3 minutes to re-heat it.

Spoon pasta onto plate along with a chicken cutlet. Ladle a generous amount of sauce over chicken and pasta. Garnish with fresh parsley and grated Parmesan cheese.

39 comments:

Marjie said...

This sounds just about perfect to me. Sadly, since my dearly beloved gets hives when I use garlic, I have to severely limit it in our kitchen. And I'm glad I'm not the only one who uses a recipe, but changes the ingredients to suit our likes and "oh, wait, we don't have that" idiosyncrasies!

buffalodick said...

Finished dish looked absolutely great!

Cathy said...

This looks really good! As for lost ball, tall weeds - me in an hour on the golf course ;)

Katy ~ said...

I've been using Firefox for a month or so. It does take a little getting used to, but it seems to do the job pretty well. It has features that I am really enjoying.

Your piccata looks really delicious!

Mary said...

Your finished dish is beautiful and I love the recipe. Hang in there - Firefox takes some getting use to but once your comfortable it's terrific and less prone to bugs and worms and such.

gigi said...

Ooh la la, this sounds so yummy. I think I can smell it or is it those cupcakes? What ever it is it's making me hungry! Dinner time!

Lucy said...

Looking delish, Katherine!!

Firefox does take a little getting used to, I've been using on my PC at the office now for years w/great results.

sherri said...

Looks beautiful. One of my all-time favorite dishes!

the ungourmet said...

That looks fabulous! I need to get one of those fancy lemon juicers! :0)

Sweta said...

Love it-and the step by step procedure with the photos sure makes it sound easy!!

Chef E said...

Man that sure looks good, like fish and shrimp I have not prepared chicken in a few weeks, been on a vegetarian kick...between you and sippitysup.com I have to change my menu! Not to mention I love lemon in most everything, except brisket :)

girlichef said...

Looks tasty to me (real or not)!! Yummy :)

LK- Healthy Delicious said...

this looks so good! I love piccata... I'll have to try that method of breading next time.

Gladys said...

I'm wondering if I can do this with soy flour and no pasta.

burpandslurp said...

whether it's the real deal or not, it looks real good!
ah, I'm so technologically challenged, so I feel your pain with firefox. btw, what is that anyway? haha! see?!

Donna-FFW said...

The piccata looks delicious Katherine. Absolutely wonderful.

I am amazed that you heard me yell Hands Off all the way from here in NJ.

teresa said...

This looks fantastic, the only chicken piccata that I've ever tried came in a frozen box, so this will be a hundred times better!

Laurie said...

I think your piccata looks perfectly authentic - and delicious!

Your daughters are beautiful. My youngest (and only son) is now taller than me too. It makes me proud and also tugs my heart to have my baby casually drape his arm across my shoulders, which he does often just to prove he's bigger than me.

Your brother is an awesome photographer. Thanks for sharing the link. The photo of your honey is wonderful. I hope he sends you a copy to frame.

Pam said...

You have me drooling - the sauce sounds fantastic!

Cairo Typ0 said...

That looks super tasty!! :) And totally straightforward to make. Yum! :)

The Blonde Duck said...

That looks really good! I'd never heard of Chicken piccata before!

My Carolina Kitchen said...

I love chicken piccata and haven't served it in a while. Sometimes I get too much lemon and my husband says, "make a note not to use too much lemon next time." This happens more often than not, so guess I'm needing a new recipe. Et voila - here's yours. Thank you.

Computer problems - yikes. I'd rather be shot. We went from Internet Explorer to Google Chrome a while back. Never tried Foxfire but a lot of people like it.

When the going gets bad, instead of getting mad or frustrated, try the French pout. Supposed to work. Sam

Debbie said...

Katherine, your chicken piccata sounds great to me! I love anything with capers...they just add so much flavor to anything!!!! Great dish!

5 Star Foodie said...

Chicken piccata sounds delicious! Your sauce is great! Good luck with Firefox, once you get used to it, it's really much better and quicker!

Ginger said...

Katherine

The Chicken Piccata looks so good. I think I have everything to make this tonight! I have to get one of those lemon juicers?? Thanks for all the photos!! Have a great weekend.

Dawn said...

why is everyone installing firefox? am I missing something here?
I love the ease of making chicken piccata. Yours looks divine....

Greg C said...

Your dishes always look so tasty. I like the sound of this one.

Claudia said...

I love Chicken Piccata! I will try this - I don't bread mine - just dredge in flour - but the family adores the tastes so much - it's fun to mix it up and so they don't get exactly "the same old." Yours looks incredibly scrumptiouos.

Cathy said...

This looks delicious! I love Tyler, and I love chicken piccata!! Congrats on your daughter's 8th grade graduation, BTW! Have a great weekend!

...Mrs. Southern Bride... said...

Did somebody say Tyler Florence???

Haha, I used to LOOOOVE watching his show. I love his cookbook too! :)

Elra said...

I always like this classic specialty. Yours look superb Katherine!

pigpigscorner said...

Flour then egg? That's interesting. I'll try that next time!

Calm In The Kitchen said...

So far I've been using firefox and I love it so much better than IE. So far anyway!

I adore chicken piccata, it is my go to dish when I don't have any idea what to make. Yours look delicious!

Reeni♥ said...

That sounds a lot like my Mom's Chicken Piccata! It's real! haha. Real mouth-watering delicious!!

doggybloggy said...

this is piccata enough for me - I think it all sounded great and looks even better!

Aggie said...

Oh how I love Tyler...this looks awesome Katherine! I coat my chicken (or veal) the same way...

Pam said...

Chicken piccata is one of my favorite recipes, I can't believe I haven't tried Tyler's yet!

Marguerite said...

Wow Katherine, this dish looks absolutely wonderful! Love the way you have a picture of each step and appreciate the time that goes into that.

I know what you mean about the pics on Firefox. It's maddening, so I use both Firefox and Explorer.

Chris said...

I was going to make my version of chicken piccata myself this weekend. Interesting on the flouring, I might have to try it in that order. Good post!