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Receta Chicken Piccata
by Nazzareno Casha

Chicken Piccata

Easy to prepare, for family and friends. Nicely served with steamed carrot batons and broccoli with roasted almonds and roasted potatoes.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Ingredients
  • 2 large skinless, boneless chicken breasts
  • Salt
  • 124g all-purpose flour
  • 3 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, chopped
  • 125ml dry white wine
  • 1Tbsp. drained capers,
  • 4 Tbsp. unsalted butter, cut into pieces
  • 2 Tbsp. fresh lemon juice
  • Chopped parsley and lemon wedges (for serving)

Direcciones

  1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less).
  2. Season the chicken slightly with salt.
  3. Place flour in a medium shallow bowl. Work one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
  4. Heat 2 Tbsp of oil in a large skillet over medium-high.
  5. Work in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes.
  6. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds.
  7. Transfer to a clean plate.
  8. Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes.
  9. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes.
  10. Add 125ml water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
  11. Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes.
  12. Remove from heat and stir lemon juice into sauce; season with salt.
  13. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.