Chicken Piccata Recipe with Lemon Capper Sauce is a quick and easy dinner. Deep frying and light frying will produce beautiful golden brown skin with a sharp lemon sauce.
Picatta Chicken is a classic Italian dish, although the name sounds good, it’s actually easy to prepare. This recipe uses lean poultry meat, shoveling techniques and a simple skillet. But the sauce is very good, so if you want to replace it, you can replace beef or fish.
I use fresh food and ingredients every day to make rustic and satisfying food. Fried bread slices and fried in lemon caper sauce reduces contrast. You might want to eat it with pasta or rice to absorb all the fun.
What is Chicken Piccata?
Piccata is an Italian preparation method used to cut thin slices of protein such as chicken, veal, or fish in flour before cooking. For this recipe, dip the chicken breast into the flour mixture and then fry it in olive oil until golden brown. Finally, boil it in a sharp piccata sauce made with lemon juice, chicken broth, and capers. If you want you can add white wine to add depth to the sauce.
Squeeze the chicken until cooked
Chicken breast is thicker on one side and tapered on the other side. This can produce parts that are ripe and / or original. To prevent this from happening, you have to make the parts thinner. You can cut each breast in half, or use a meat tenderizer, hammer, wine bottle, or meat grinder to peel the meat to the same thickness. When leveling, straighten half an inch, then cut each part in half.
For which layer do you use chicken picata?
Traditionally, chicken piccata has moderate flour on the surface, which when cooked with a little olive oil will form a thin golden crust. The flavor of the flour is very neutral, so I add more seasoning to the mixture to make a salty layer. Spread flour on top of each piece of meat before placing it in a hot pan. If you want a thicker, clearer look, use the standard bread crumb processing procedure.
Capper sauce with lemon
Picata sauce can reduce the content of fresh lemon juice, skin, chicken broth and capers. They are boiled until concentrated until the beets of chocolate melt, which becomes delicious because of the fried chicken. The trick to thickening the sauce and softening the texture is to shake the cold butter at the end to make an emulsion. Add butter over low heat, because this will prevent the sauce from breaking.
What are capers ?
Caper is a pickled flower bud that comes from a bush, called the Capparis spinosa bush. Drying, drying or adding salt to these small balls will produce a strong, spicy, salty and rich taste when added to the dish. This is an acquired taste, but they make this dish unique and interesting. I like to add a lot of quarter cup of seasoning to my seasoning package.Print
- ½ cup (120 ml) chicken broth
- ¼ teaspoon black pepper, plus more for seasoning
- ⅓ cup lemon juice
- 1 pound (454 g) boneless skinless chicken breasts
- ½ cup (71 g) all-purpose flour
- 2 tablespoons (30 g) unsalted butter
- 2 sprigs thyme
- ½ teaspoon kosher salt, plus more for seasoning
- 1 teaspoon chopped parsley
- ¼ cup (45 g) capers, drained and rinsed
- ¼ cup (60 ml) olive oil
- lemon zest, from one lemon
- To ensure the same dish, cut the chicken breast into two parts to make 4 servings. Sprinkle chicken with salt and pepper on both sides.
- In a shallow bowl, mix the flour, teaspoon salt and 1/4 teaspoon pepper. Sprinkle the chicken breast in the excess mixture mixture and transfer to a plate.
- In a medium bowl, mix the lemon rind, lemon juice, chicken broth and capers. Sit on the side.
- Heat a large 12 inch skillet on medium heat. Add olive oil after heating. When the oil gets hot and starts glowing, put the chicken in the pan carefully. Cook until light brown, with the thickest portion of meat reaching 160 ° F (61 ° C), about 3 minutes on each side. Erase and transfer to the board.
- Add lemon sauce and a little thyme to the same pan used for cooking chicken. Preheat the liquid to medium temperature. Wipe the brown beets from the pan and stir until they dissolve in liquid. Dilute ⅓, about 2 to 3 minutes.
- Bring the chicken back to the pan and cook on low heat over low heat for 5 minutes and cut the chicken in half. Transfer the chicken to a plate. Remove and delete thyme.
- On low heat, shake two tablespoons of butter in the sauce. Taste and season with more salt and pepper as needed. We return the chicken and pour the sauce on top. Garnish with lemon slices and parsley.
- Cuisine: Italian
Keywords: Best Chicken Piccata With Lemon Sauce