Sunday, May 8, 2011

Chicken piccata









Sorry for the almost indecipherable pictures. Don't know when or if I will ever get my camera to talk to my computer again. No matter, it's the taste that counts. I went to the market and thought I was buying a large "young" chicken. They were right next to roasters, which is what I ended up picking out. I was alarmed at first, but, no matter, this all turned out well. I removed the breasts and their skin and brined them for a few hours. Now it was just a matter of a braise. The usual: olive oil and butter, some garlic, some shallot, some red pepper flakes, some capers, some lemon juice, and a splash of rice wine vinegar. Oh, I sliced each breast (they were quite large) into 4 pieces lengthwise. About 10 minutes total in the pan and we had a delectable dish.

5 comments:

Chris said...

Chicken piccata is one of my favorites but I usually saute and then make a pan sauce.

Did you braise just because the breasts on a roaster are so big or do you normally do that?

Not questioning, just trying to keep learning. My initial thought would be that there would be some subtle differences between the two versions, but in good ways.

Michael Toa said...

Love chicken piccata, especially the sharpness of the sauce. I use Ina's recipe. Enjoy the rest of your Sunday.

Jenn said...

LOVE chicken piccata!! I used to make it quite often, but I can honestly say I don't know that I have made it since I started blogging...strange. Better put it on the next menu, thanks for the reminder!

Pam said...

Sounds like the perfect dish to me... I love chicken piccata.

Inside a British Mum's Kitchen said...

Sounds delicious, I love chicken piccata, yours sounds mouth watering!
I'm sure they were very tender with the braising.
Mary

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