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Receta chicken piccata
by Chez la mere

chicken piccata


Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
very good

Calificación: 4/5
Avg. 4/5 1 voto
  Italia Italian
  Raciónes: 4

Ingredientes

  • 4 boneless, skinless chicken breasts, free-range
  • .1 tsp dried oregano
  • .3 tbsp olive oil .
  • 150g button mushrooms, wiped and halved.
  • 200ml good chicken stock.
  • 100ml lemon juice.
  • 2 tbsp capers, drained.
  • Salt and freshly ground black pepper.

Direcciones

  1. Put the chicken breasts on a board between two sheets of cling film and bash with a rolling pin until 5mm-1cm thick. Season generously and sprinkle on both sides with oregano. Set aside.
  2. Heat 1 tbsp of the oil in a large non-stick frying pan and fry the mushrooms over a high heat until lightly browned. Tip into a bowl. Return the pan to the heat and add half of the remaining oil.
  3. Cook the chicken breasts in two batches for 4-5 minutes on each side until cooked through - there should be no pink remaining. Transfer to a serving plate and keep warm in a low oven.
  4. Pour the chicken stock into the pan and bring to the boil, stirring to remove the sediment and juices from the bottom of the pan. Simmer until reduced by a third, then stir in the lemon juice, capers and mushrooms. Simmer for a few seconds more, stirring constantly.
  5. Return the chicken to the pan and toss lightly in the sauce. Divide between four warmed plates and spoon over the mushroom and caper sauce to serve.
  6. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.