Это предварительный просмотр рецепта "Chicken Piccata".

Рецепт Chicken Piccata
by Nazzareno Casha

Chicken Piccata

Easy to prepare, for family and friends. Nicely served with steamed carrot batons and broccoli with roasted almonds and roasted potatoes.

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Avg. 4/5 1 голос
Подготовка: Италия Italian
Приготовление: Порций: 4

Ингредиенты

  • Ingredients
  • 2 large skinless, boneless chicken breasts
  • Salt
  • 124g all-purpose flour
  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, chopped
  • 125ml dry white wine
  • 1Tbsp. drained capers,
  • 4 Tbsp. unsalted butter, cut into pieces
  • 2 Tbsp. fresh lemon juice
  • Chopped parsley and lemon wedges (for serving)

Инструкции

  1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).
  2. Season the chicken slightly with salt.
  3. Place flour in a medium shallow bowl. Work one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
  4. Heat 2 Tbsp of oil in a large skillet over medium-high.
  5. Work in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes.
  6. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds.
  7. Transfer to a clean plate.
  8. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.
  9. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes.
  10. Add 125ml water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
  11. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes.
  12. Remove from heat and stir lemon juice into sauce; season with salt.
  13. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.