On the third plate or in a bowl, add the seasoned breadcrumbs.In a second bowl, beat the egg with the water until smooth.In a shallow plate or a large bowl, mix the flour with ½ teaspoon salt, and ¼ teaspoon of pepper.Season both sides with salt and pepper to taste.Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound the chicken until it is about ¼-inch thick with a mallet.⅓ cup freshly squeezed lemon juice (2 lemons), lemon halves reserved.3 tablespoons unsalted butter, room temperature, divided.Kosher salt and freshly ground black pepper, to taste.2 split (1 whole) boneless, skinless chicken breasts.However, feel free to use white wine if you are ok with it. However, I don't use wine in my recipes, so I will use white vinegar instead of wine in this lemon chicken piccata. If you take look at the ingredients below, you will notice that Ina Garten's chicken piccata includes a lemon sauce which is made of white wine, lemon juice, and butter. Serve to individual plates and spoon sauce over the chicken.Ina Garten's Chicken Piccata Ina Garten's Lemon Chicken Piccata.Off heat, remove lemon zest and whisk lemon juice and butter into sauce. Return cutlets into the sauce, simmering until heated through and spooning sauce over chicken, about 30 seconds.Bring to a simmer and cook until thickened slightly and reduced to about 1/2 cup, about 10 to 15 minutes. Whisk in broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Stir in remaining 1 teaspoon flour until incorporated. Return to medium heat and cook for about 30 seconds, until fragrant. Repeat with remaining 1 Tablespoon oil and 2 cutlets. Transfer cutlets to a plate and tent loosely with foil. Flip cutlets over and continue to cook until no longer pink, about 1 more minute. Cook for 3-4 minutes, or until golden brown. Once hot, lay 2 cutlets, floured side down, in the skillet. Heat 1 Tablespoon oil in a large skillet over medium-high heat.Dredge one side of each cutlet in flour, shaking off excess. Dry cutlets with paper towels and season with salt and pepper. Pound each chicken breast half into thin cutlets (for 4 cutlets total). Spread 1/4 cup flour in a shallow dish.It’s one of my (and hubby’s) longtime favorite meals! You and whoever is lucky enough to enjoy it with you will just love it. of butter and a bunch of pantry staples! That’s right, we’re keeping the buttery-rich flavor in and the full-of-butter fat out.įor a special night in, or a fun twist on a traditional Italian meal, try this chicken piccata. The classic chicken piccata is a calorie-packed plate, with a typical serving clocking in at over 400 calories. No need to worry about your waistline with this one, folks! The chicken is super tender and moist, and topped with a tangy lemon-garlic sauce with white wine, you can cook your meal and really enjoy it, too. now that’s dinner! The bright aromas and zesty flavors in this chicken piccata are so reminiscent of summer – just the hit of freshness we need during this cold February. After a week of Cheerios, it’s what I look forward to cooking again when hubby comes home from traveling!Ĭrispy chicken cutlets placed on a bed of pasta, drizzled with sauce, and served with a big green salad…. And, as far as delicious goes, well… they’ll do in a pinch!įood like this light, lemony chicken piccata is what’s truly delicious, but still fills your belly and comes together pretty quickly. Sadly, that usually means cereal and PB&J’s… neither of which fall anywhere smart on the food chain. When I cook for just myself, the emphasis is on food that’s fast, filling and delicious. This delicious, lighter twist on classic chicken piccata is full of zesty flavor and pairs perfectly with your favorite pasta and salad!
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