He's back! My Italian brother-in-law, Eduardo, is a great cook. He is my guest today and has a delicious supper suggestion. Look at this photo! He and my sister, Judy, spoil us when we visit their kitchen in Chicago and they also cook up a storm in mine when they visit us in Arizona. They offer an overflowing collection of recipes in their files and the one I'm featuring today, Chicken Piccata, is a hit not only at their supper table but when they bring it with them to share with others!
Thank you, Eduardo, for the recipe, photos, and cooking tips!
(Turkey tenderloin makes a great substitute)
TOTAL TIME: 30 Minutes
• Prepare 3 skinless chicken breasts, made into cutlets.
•
• Rinse and pat dry.
• Lightly pound out cutlets and dust with salt and pepper. We like to use kosher salt, as it is mild and less chance of over salting.
• Dust with flour (Wondra flour is excellent, if you have it, but regular flour will do). Shake off any excess. This only requires a light coating of flour.
• Prepare pan for sautéing’.
• Spray the skillet with a non-stick spray, like “Pam”. Place 2 Tablespoons of butter and 2 Tablespoons of vegetable oil in a skillet. Use more if you need it. Don’t crowd the pan. Don’t stray too far from the pan. This won’t take long. Sauté’ chicken over medium-high heat for 1 to 3 minutes, dependent on thickness of cutlets. Flip cutlets over when they are a light brown color and cook an additional minute. Be careful of splattering.
• Transfer the cutlets to a warm plate; pour off fat from the skillet.
• Deglaze pan with ½ cup of wine and add 3-5 garlic cloves; the garlic will turn sweet. You can add more if you like… we did and it was not overpowering! Cook until garlic is slightly brown. Garlic burns easily – watch closely. Cook about 2 minutes over medium heat and liquid is nearly evaporated. Add 1/3 cup to ½ cup of chicken broth, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest (really important for a sensational lemon flavor. Don’t skip it). Add drained capers. Add to your liking… one to two tablespoons should do it.
• Return cutlets to pan and cook on each side for 1 minute.
• Finish sauce with 2 tablespoons of butter and lemons.
• Once butter melts, pour sauce over cutlets. Garnish with chopped parsley and/or sliced lemon.
• Serve over cooked egg noodles or thin spaghetti, or linguini. We used egg noodles, but thin spaghetti is our favorite.
YOU’RE DONE!
BUON APPETITO!
Let us know what you thought about this recipe. We appreciate your comments!
ONE TIP: IF YOU HAVE A TRADER JOE’S NEARBY, PURCHASE THE ORGANIC CHICKEN, IT MAKES A HUGE DIFFERENCE IN THE TASTE!
Thank you, Eduardo, for the recipe, photos, and cooking tips!
(Turkey tenderloin makes a great substitute)
TOTAL TIME: 30 Minutes
• Prepare 3 skinless chicken breasts, made into cutlets.
•
• Rinse and pat dry.
• Lightly pound out cutlets and dust with salt and pepper. We like to use kosher salt, as it is mild and less chance of over salting.
• Dust with flour (Wondra flour is excellent, if you have it, but regular flour will do). Shake off any excess. This only requires a light coating of flour.
• Prepare pan for sautéing’.
• Spray the skillet with a non-stick spray, like “Pam”. Place 2 Tablespoons of butter and 2 Tablespoons of vegetable oil in a skillet. Use more if you need it. Don’t crowd the pan. Don’t stray too far from the pan. This won’t take long. Sauté’ chicken over medium-high heat for 1 to 3 minutes, dependent on thickness of cutlets. Flip cutlets over when they are a light brown color and cook an additional minute. Be careful of splattering.
• Transfer the cutlets to a warm plate; pour off fat from the skillet.
• Deglaze pan with ½ cup of wine and add 3-5 garlic cloves; the garlic will turn sweet. You can add more if you like… we did and it was not overpowering! Cook until garlic is slightly brown. Garlic burns easily – watch closely. Cook about 2 minutes over medium heat and liquid is nearly evaporated. Add 1/3 cup to ½ cup of chicken broth, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest (really important for a sensational lemon flavor. Don’t skip it). Add drained capers. Add to your liking… one to two tablespoons should do it.
• Return cutlets to pan and cook on each side for 1 minute.
• Finish sauce with 2 tablespoons of butter and lemons.
• Once butter melts, pour sauce over cutlets. Garnish with chopped parsley and/or sliced lemon.
• Serve over cooked egg noodles or thin spaghetti, or linguini. We used egg noodles, but thin spaghetti is our favorite.
YOU’RE DONE!
BUON APPETITO!
Let us know what you thought about this recipe. We appreciate your comments!
ONE TIP: IF YOU HAVE A TRADER JOE’S NEARBY, PURCHASE THE ORGANIC CHICKEN, IT MAKES A HUGE DIFFERENCE IN THE TASTE!
Comments