Chicken Piccatta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One Portion (Double, triple, quadruple, etc. the ingredients to make the desired size)
1 6 oz. portion of boneless chicken breast
1 tbsp. parsley
1 oz of lemon juice
1 oz. white wine
Salt and pepper
Capers
Flour
Butter or olive oil or a combination
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Directions: |
Directions:Rinse your chicken breast in cold water and pat dry. Put enough flour on a plate to coat your chicken breasts.
Put a light coat of butter or olive oil in skillet. While butter is heating, dip chicken breast in flour, making sure that both sides are thoroughly coated, then place in hot butter. Season with salt and pepper.
Cook until just turning brown on first side. Brown the other side then add lemon juice and white wine. Turn heat to simmer chicken at a low temperature for a few minutes. You can add more wine and lemon juice to prevent the liquid from drying up.
Add the capers and sprinkle with parsley. You can plate the chicken over a bed of rice or thin spaghetti. Use the gravy over the rice or spaghetti and chicken breast. Then garnish with more freshly chopped parsley. |
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Personal
Notes: |
Personal
Notes: This is Nonna Rose's famous recipe that we all love. She uses butter and olive oil combined to cook the Chicken Piccata. It is excellent served with rice or pasta. The flour, wine, lemon juice, and capers make an excellent sauce for the rice or pasta.
Nonna also substitutes Nonno's homemade red wine for the white and it is excellent. In fact, it gives the gravy a lovely deep tan color and a robust flavor.
Barbie and Lane pound their chicken breasts to flatten them and add the capers and onions. I always add capers to my Chicken Piccata, but Nonna does not. Nonna often adds a small can of mushrooms to her recipe, especially if she is using Nonno's homemade wine.
Buon Appetite!
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