The piccata recipe the best of new chicken
The easiest way to infuse a certain flavor in a chicken dinner is to walnut in a creamy and Zesty sauce.
After a long day, you just want to go home to a realcomfort meal. Enter Pick-Piccata. If you are not known with this classic Italian staple, Piccata translates to "cooked in a lemon and butter sauce". And the dish is just that juicy thin chicken chest pieces and tired of flour and are stifled in a zesty sauce with lemon butter, then garnished with capers for an extra flavor of flavor.
With this recipe, you can have achicken dinner On the table in about 30 minutes. Not to mention, you will use classic Italian ingredients that you probably already have in your kitchen. It's our idea of a perfect, healthy and weekday dinner!
Pro Council: If you have finished the chicken but you have remnants of Piccata sauce, warm it the next day and add cooked shrimp, or use it as a deliciously creamy pasta sauce for linguine. The sauce is so versatile, you will want to propose new ways to use it!
Give 2 to 3 servings
Ingredients
3 chicken breasts
Salt and pepper
Granulated garlic, to taste
1 cup of all-purpose flour
4 c. Olive oil soup
2 c. Salted butter soup, more tasteful
2 cloves of garlic, minced
2 cups of chicken broth
Juice 2 lemons, plus 1 lemon, sliced
1/3 cup of white wine
1/4 cup of capers
How to do it
- Clean chicken breasts and dry tape. Using a sharp knife, fillet the breasts in the middle of six thin chops. Generously, enter each piece with salt, pepper and granulated garlic.
- Drague each piece of chicken in the flour and shakes any excess. Put aside.
- In a saucepan, heat 3 tablespoons of olive oil and 1 tablespoon salted butter on average heat. Lot chicken fry, about 4 minutes on each side until each piece is brown. Remove from the pan and set aside.
- To make the piccata sauce, add 1 tablespoon of salt butter and 1 tablespoon of olive oil, and blow up the chopped garlic until it gross slightly. Scratch the chicken bits from the bottom of the pan. Add the chicken broth, lemon juice, wine, lemon rounds and granulated garlic. Whisk and simmer and adjust salt and pepper to taste. Once the sauce starts Buller, add in the capers. Add the chicken to the pan with the sauce and let everything simmer for 5 minutes. Add more butter to thicken the sauce if necessary.
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