Chicken Piccata Chicken Piccata Cartoon Funny
Fare With A Flair: Lemon, capers add tang to chicken piccata
I enjoy any dish that includes lemons and capers.
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I enjoy any dish that includes lemons and capers.
Lemons are a mainstay in most of our kitchens, but capers are much less known.
They are the unopened flower bud of a bush that grows with abandon throughout the Mediterranean. They are usually pickled and sold in jars or packed in salt. You can find them among pickled products in your grocery store. They are often paired with fish, particularly smoked salmon.
I love their tangy, salty flavour and add them to all kinds of dishes, including salads, pasta sauces and dressings.
My recipe today is for chicken piccata that includes both lemon and capers. This simple dish is quick to prepare and partners with just about any side dish.
Chicken Piccata
Serves 4
1/4 c. (50 ml) flour
salt and pepper
*4 chicken cutlets
2 tbsp (25 ml) olive oil
1/3 cup (75 ml) white wine
juice of 1 small lemon
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) butter
2 tbsp (25 ml) chopped parsley
(*Make your own chicken cutlets by buying small boneless skinless chicken breasts. Place chicken breast on clean cutting board and carefully cut in half horizontally.)
Directions:
1. Season flour lightly with salt and pepper and place on a plate.
2. Dredge chicken pieces in seasoned flour.
3. Heat olive oil in non-stick pan over medium-high heat.
4. Cook chicken in two batches for about two minutes a side until light golden. Transfer to a plate.
5. Add wine, lemon juice, capers, butter and half of the parsley to pan. Stir until smooth and starting to reduce.
6. Return chicken to pan and reduce heat to gentle simmer. Cook for about three to four minutes to warm through, turning halfway through.
7. Add more wine or chicken stock if sauce is too thick.
8. Remove chicken to a platter. Pour sauce over chicken, garnish with remaining parsley and serve.
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Source: https://lfpress.com/life/food/recipes/fare-with-a-flair-lemon-capers-add-tang-to-chicken-piccata
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