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Started By
Message
re: Lemon Chicken Piccata
Posted on 2/6/21 at 12:05 pm to TigerJazz
Posted on 2/6/21 at 12:05 pm to TigerJazz
This was all one meal. If you don't lie the Asparagus part, ignore it.
If I have a photo, ill edit it in.
Chicken Piccata
Ingredients
4 boneless/skinless chicken breasts, butterfly
Flour for dredging
salt and freshly ground black pepper (to taste)
1 stick unsalted butter
5 Tablespoons extra-virgin olive oil
1/2 cup dry white wine
Juice of 1 large lemon (About 1/3 cup)
1/2 cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped
Optional:
Lightly buttered Cooked Angel Hair Pasta
Directions
Butterfly the chicken breasts to yield two pieces from each breast. Season chicken with salt and pepper. Lightly dredge the chicken in flour.
In a large sauté skillet over medium high heat, add 2 Tablespoons of butter and 3 Tablespoons of olive oil. When the butter and oil start to sizzle (before they begin to smoke), add two pieces of the floured chicken and cook for 3 minutes.
As the chicken begins to brown, turn and cook the other side for 3 minutes. Remove and transfer to a holding plate (with paper towel) and allow the cooked portion to drain. Add 2 more Tablespoons butter and 2 Tablespoons olive oil and repeat. Continue until all of the chicken portions have been cooked.
When all of the chicken has been cooked, add the white wine and deglaze the pan, scraping to free all of the bits that are stuck to the bottom.
As the wine begins to reduce, add the lemon juice, chicken stock and capers and bring to boil. Taste for seasoning and continue cooking the sauce until it has reduced by 1/2. Finish the sauce by adding 2 Tablespoons of butter and whisking vigorously.
Plate the cooked chicken breast portions and spoon the sauce over the chicken. Garnish with a little parsley if desired. If you like, you could plate your Piccata over a little lightly buttered angel hair pasta.
Prosciutto Wrapped Braised Asparagus:
Need
12 – 16 fresh asparagus spears
6 – 8 Thin slices of prosciutto
Zest of 1 lemon
1/4 cup extra virgin olive oil
Black pepper
Directions:
Wash and prep the asparagus. Grasp each spear in your hands and bend. The asparagus will snap at the point where the tender end and the “too tough” end meet) Cook the tender end and make Cream of Asparagus Soup stock out of the tough end, or toss it.
Preheat oven broiler
Combine two spears of prepped asparagus and wrap them in 1 slice of prosciutto (or 1/2 slice if the slices are large). I like to place them “head to feet” and wrap so as to leave the tips showing out of each end or the prosciutto, but not the base of the spear, which would be covered by the prosciutto wrap. Sprinkle a little olive oil over each wrapped asparagus, and season with a little black pepper. There should be enough salt in the prosciutto. If not, salt the wrap lightly. Place the wrapped asparagus portions on a lightly oiled broiling pan so that they do not touch. If you are having trouble keeping them wrapped, you can secure with a toothpick, but this usually is not necessary.
Place the wraps under the broiler and broil for about 3 minutes, then remove, turn and return them to the broiler for another 3 minutes. Be careful to not burn the wraps. Remove them early if it looks as though they might be getting too brown in 3 minutes. Fully cooked wraps will be somewhat brown and a little crispy on the outside. That is what you are shooting for with cooking time and distance from the broiler. These two things will vary from oven to oven.
Sprinkle the wraps with a little lemon zest after plating.
If I have a photo, ill edit it in.
Chicken Piccata
Ingredients
4 boneless/skinless chicken breasts, butterfly
Flour for dredging
salt and freshly ground black pepper (to taste)
1 stick unsalted butter
5 Tablespoons extra-virgin olive oil
1/2 cup dry white wine
Juice of 1 large lemon (About 1/3 cup)
1/2 cup chicken stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped
Optional:
Lightly buttered Cooked Angel Hair Pasta
Directions
Butterfly the chicken breasts to yield two pieces from each breast. Season chicken with salt and pepper. Lightly dredge the chicken in flour.
In a large sauté skillet over medium high heat, add 2 Tablespoons of butter and 3 Tablespoons of olive oil. When the butter and oil start to sizzle (before they begin to smoke), add two pieces of the floured chicken and cook for 3 minutes.
As the chicken begins to brown, turn and cook the other side for 3 minutes. Remove and transfer to a holding plate (with paper towel) and allow the cooked portion to drain. Add 2 more Tablespoons butter and 2 Tablespoons olive oil and repeat. Continue until all of the chicken portions have been cooked.
When all of the chicken has been cooked, add the white wine and deglaze the pan, scraping to free all of the bits that are stuck to the bottom.
As the wine begins to reduce, add the lemon juice, chicken stock and capers and bring to boil. Taste for seasoning and continue cooking the sauce until it has reduced by 1/2. Finish the sauce by adding 2 Tablespoons of butter and whisking vigorously.
Plate the cooked chicken breast portions and spoon the sauce over the chicken. Garnish with a little parsley if desired. If you like, you could plate your Piccata over a little lightly buttered angel hair pasta.
Prosciutto Wrapped Braised Asparagus:
Need
12 – 16 fresh asparagus spears
6 – 8 Thin slices of prosciutto
Zest of 1 lemon
1/4 cup extra virgin olive oil
Black pepper
Directions:
Wash and prep the asparagus. Grasp each spear in your hands and bend. The asparagus will snap at the point where the tender end and the “too tough” end meet) Cook the tender end and make Cream of Asparagus Soup stock out of the tough end, or toss it.
Preheat oven broiler
Combine two spears of prepped asparagus and wrap them in 1 slice of prosciutto (or 1/2 slice if the slices are large). I like to place them “head to feet” and wrap so as to leave the tips showing out of each end or the prosciutto, but not the base of the spear, which would be covered by the prosciutto wrap. Sprinkle a little olive oil over each wrapped asparagus, and season with a little black pepper. There should be enough salt in the prosciutto. If not, salt the wrap lightly. Place the wrapped asparagus portions on a lightly oiled broiling pan so that they do not touch. If you are having trouble keeping them wrapped, you can secure with a toothpick, but this usually is not necessary.
Place the wraps under the broiler and broil for about 3 minutes, then remove, turn and return them to the broiler for another 3 minutes. Be careful to not burn the wraps. Remove them early if it looks as though they might be getting too brown in 3 minutes. Fully cooked wraps will be somewhat brown and a little crispy on the outside. That is what you are shooting for with cooking time and distance from the broiler. These two things will vary from oven to oven.
Sprinkle the wraps with a little lemon zest after plating.
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