Youtor
Chicken Piccata Christine Cushing
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=iV7hKE0NfmM
By following my simple techniques you will make restaurant quality chicken piccata every time. I share my love of everything lemons, with this tangy caper sauce, taken to new heights with my butter whisking technique for a creamy , emulsified sauce that will become your favourite. I introduce you to wild leeks aka ramps and a favourite from the island of Santorini, caper leaves. • FULL RECIPE BELOW : • CHICKEN PICCATA: • 4 large chicken scallopini ( 120 gm ) – 4 oz each. • ¼ cup all purpose flour for dredging (50 ml) (2 Tbsp. – 30 ml ) • Sea salt and freshly cracked black pepper, to taste • 1 Tbsp. capers or several caper leaves ( 15 ml) • 3 wild leeks, (ramps) optional – as seen in video, chopped • 2 anchovies, finely chopped • 1 tbsp. olive oil (15 ml) • 1/4 -1/3 cup butter , divided (60-80 ml ) • ¾ cup chicken stock (175 ml) • 1 tsp. freshly grated lemon zest or to taste • Juice of 1 large lemon • chopped Italian flat leaf parsley • pasta for serving and parsley and lemon slices • If you can only find chicken breast, place chicken breast between two pieces of plastic wrap. Pound with meat mallet or rolling pin. Pound to ¼-inch thickness to make chicken scaloppine. • Dredge chicken scaloppini lightly on both sides with seasoned flour and season with salt and pepper. • In large fry pan, heat 1 tbsp. olive oil and 1 tbsp. butter over medium high heat. Diced remaining butter into small cubes and chill until ready to use. Fry scaloppine until golden brown, about 3 minutes. Flip and finish cooking on the other side, for another 2-3 minutes. Chicken should be almost cooked at this point. Transfer to platter. • Return skillet to medium heat and add the anchovies and capers. Saute for a couple of minutes to develop flavour. Deglaze with ½ cup chicken stock and reduce by half, about 2- 3 minutes. If using the leeks , add them now with caper leaves. Add lemon zest and lemon juice. Bring to a gentle simmer . Simmer uncovered for approximately 2 more minutes to slightly reduce sauce. • Start adding the cubed butter, a little at a time while whisking to emulsify the sauce. If you want a richer sauce use the greater amount of butter. I used 60 ml in video. Adjust seasoning. Add back the chicken and let chicken simmer over low heat for 1-2 minutes to heat through and fully cook until no longer pink. Internal temperature reading should be 165 D. Remove from heat and sprinkle with chopped parsley. • Plate and serve with pasta or your favourite side lemon . • Serves 2 large portions or 4 smaller with a pasta serving • #chickenpiccata #chickenrecipe
#############################
