Chicken Piccata With A Variation
From fewls 7 years ago
- 35 to make
- Serves 4
On a hot summer night in Little Italy (NYC), I was wandering around alone looking for a restaurant I visited with my Dad in the 50's. All I remember was that it had a very large tree growing in the corner. My short arms could not go around it so it was quite old. Read more Needless to say I never found it but I did find a Mom &Pop restaurant that fit the bill. Little Italy used to have so many of the these lovely little cafes and bistros. I went in and immediately smelled that give-away scent of the great but forgotten Italian restaurants. Garlic, cheese, tomatoes, onions and best of all the crisp crusted italian bread that is famous in the northeast, particularly in NYC. Here is my take on this recipe (which bless his heart, the owner, chef, and jack of all trades gifted me). It was the best I had ever eaten and I hope you like it as much as I and my family do! See less
Ingredients
- 1 cup all-purpose flour shopping list
- 1 tsp salt shopping list
- 1 tsp black pepper shopping list
- 1 tsp cayenne shopping list
- 8 scallops of chicken – 3 breasts filleted into 3 scallops each then pounded to ¼ inch shopping list
- 5 T olive or canola oil shopping list
- 5 T butter shopping list
- 2 tsp. minced garlic shopping list
- 1/2 cup dry white wine ( i have used a Chilean wine called Andean Sky and it works quite well enhancing the sauce and doubles for the chef as a thirst quencher) shopping list
- 1/2 cup chicken stock, or canned, low-sodium chicken broth shopping list
- ¼ c. dried mushrooms (porcini, shitake are really good, alone or in combo) reconstituted in 1/2 c. boiling water-break the dried mushrooms into small pieces before reconstituting shopping list
- 1/2 T lemon juice shopping list
- 2 T capers, drained shopping list
- 2 T butter shopping list
- 1 T chopped fresh parsley shopping list
How to make it
- Combine the flour with salt, cayenne and black pepper in a shallow bowl. One at a time, dredge the scallops in the seasoned flour, shaking to remove any excess.
- Heat 1 T of oil and melt 2 tablespoons of the butter in a large frying pan over medium-high heat.
- When the butter foam subsides, add ½ of the chicken scallops and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towels and set aside in an oven proof baking dish (will serve as your serving dish).
- Add 1 T oil and 2 T of butter to the pan and sauté the second batch of chicken. When completed, place in a 300º oven to keep warm, until you make the sauce.
- Add the garlic and sauté until fragrant about 1 minute: do not brown.
- Add the wine to the juices remaining in the pan and bring to a boil, stir to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes.
- Add the reconstituted mushrooms and the top portion of the juice to avoid any residual sand, chicken stock, lemon juice, capers, and return to a boil, stirring until the mixture is thickened, about 4 minutes.
- If the sauce does not thicken to your approval, take about a Tablespoon of the remaining seasoned flour and add some water, a little at a time to make a thick paste.
- Add a little at a time to thicken the sauce slightly.
- Stir in the remaining 2 tablespoons butter and the parsley. Reduce to medium heat and when the butter is melted give it a stir and return all of the chicken scallops to the pan and cook until heated through, about 3 minutes.
- Arrange the chicken scallops in the serving dish and pour the sauce over the chicken.
- Serve immediately.
- This recipe goes well with either linguine or rice.
People Who Like This Dish 4
- Champagnetime2 Straits Of Juan De Fuca, WA
- clbacon Birmingham, AL
- NadineM Mississauga, Canada
- ARiceemama Houston, Texas
- fewls Helotes, TX
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