Creamy lemon chicken piccata
Have you ever heard of the "piccata"? When I discovered it I was intrigued and I prepared the chicken piccata! Piccata is a term that comes from the French "piqué" and usually identifies a preparation in which thin, sliced, "flattened" ingredients are used: in this case I used slices of chicken breast. The procedure is similar to that of veal escalopes with lemon. In this case you expect that the cooking will make the meat become well burnished, blanched and then cooked in chicken broth, flavored with capers and lots of lemon in juice and slices! Creamy, tasty, easy to prepare and delicious, this second course will become one of your workhorses!
This dish is really simple and tasty and is suitable for the whole family, because it is complete and ideal to make without being too much in the kitchen. The recipe of chicken with lemon you can cook it with some variation, for example replacing the dry white wine with marsala or brandy in order to make a second course for the most refined occasions! Let's prepare it together.
Ingredients For the Chicken:2 boneless skinless chicken breasts, patted dry3 tablespoons flour1 tsp each, garlic powder, onion powder, salt, lemon pepper, and paprika8 asparagus ends trimmed1/4 cup finely freshly grated Parmesan cheese3 tablespoons olive oil2 tablespoons unsalted butter
For the Cream Sauce:4 tablespoons unsalted butter3 tablespoons minced shallots3-4 garlic cloves minced1/4 cup white wine 1 cup low sodium chicken broth1/2 cup heavy cream1 tablespoon cornstarch3 tablespoons lemon juice to taste3 tablespoons capers drained1/4 tsp each salt, pepper
For serving:Cavatelli pasta, cooked Cherry tomatoes, halved Fresh baby spinach Instructions
Preheat oven to 425ºF. Partially cut the chicken breasts in half through the equator to create a pocket, leaving one side intact. It should open and hinge like a book. Whisk the flour and all seasoning together in a shallow dish. Close the chicken and dredge each breast in the mixture then transfer to a dry surface. Open the chicken and add 3-4 asparagus pieces inside each chicken breast then evenly top with Parmesan cheese. Fold chicken closed and secure with toothpicks. Rub extra flour mixture over the top to fix any smudges. Melt the butter in the olive oil in a large (12-inch) cast iron skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes per side or until nicely browned (it won’t be cooked through). Transfer chicken to a plate, don't wipe out skillet. If needed, drain oil from skillet so you are left with about 1 tablespoon. Add the shallot and white wine, sauté while scraping up the fond for 2 minutes or until softened. Add the butter and garlic and sauté 30 seconds. Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, capers, salt and pepper. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Add chicken back to pan and cover with foil. Bake at 425°f degrees for 15-20 minutes, or until the internal temperature reaches 165˚f. Serve with pasta (I used cavatelli pasta).
Have you ever heard of the "piccata"? When I discovered it I was intrigued and I prepared the chicken piccata! Piccata is a term that comes from the French "piqué" and usually identifies a preparation in which thin, sliced, "flattened" ingredients are used: in this case I used slices of chicken breast. The procedure is similar to that of veal escalopes with lemon. In this case you expect that the cooking will make the meat become well burnished, blanched and then cooked in chicken broth, flavored with capers and lots of lemon in juice and slices! Creamy, tasty, easy to prepare and delicious, this second course will become one of your workhorses!
This dish is really simple and tasty and is suitable for the whole family, because it is complete and ideal to make without being too much in the kitchen. The recipe of chicken with lemon you can cook it with some variation, for example replacing the dry white wine with marsala or brandy in order to make a second course for the most refined occasions! Let's prepare it together.
Ingredients
For the Chicken:
2 boneless skinless chicken breasts, patted dry
3 tablespoons flour
1 tsp each, garlic powder, onion powder, salt, lemon pepper, and paprika
8 asparagus ends trimmed
1/4 cup finely freshly grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Cream Sauce:
4 tablespoons unsalted butter
3 tablespoons minced shallots
3-4 garlic cloves minced
1/4 cup white wine
1 cup low sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
3 tablespoons lemon juice to taste
3 tablespoons capers drained
1/4 tsp each salt, pepper
For serving:
Cavatelli pasta, cooked
Cherry tomatoes, halved
Fresh baby spinach
Instructions
Preheat oven to 425ºF. Partially cut the chicken breasts in half through the equator to create a pocket, leaving one side intact. It should open and hinge like a book. Whisk the flour and all seasoning together in a shallow dish. Close the chicken and dredge each breast in the mixture then transfer to a dry surface. Open the chicken and add 3-4 asparagus pieces inside each chicken breast then evenly top with Parmesan cheese. Fold chicken closed and secure with toothpicks. Rub extra flour mixture over the top to fix any smudges. Melt the butter in the olive oil in a large (12-inch) cast iron skillet over medium-high heat. Once hot, add chicken and cook for 3-4 minutes per side or until nicely browned (it won’t be cooked through). Transfer chicken to a plate, don't wipe out skillet. If needed, drain oil from skillet so you are left with about 1 tablespoon. Add the shallot and white wine, sauté while scraping up the fond for 2 minutes or until softened. Add the butter and garlic and sauté 30 seconds. Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, capers, salt and pepper. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Add chicken back to pan and cover with foil. Bake at 425°f degrees for 15-20 minutes, or until the internal temperature reaches 165˚f. Serve with pasta (I used cavatelli pasta).
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