I seem to really enjoy lemon this time of year. This Italian chicken recipe, My Chicken Piccata Recipe, tastes very gourmet, yet is very easy to make. I also have previously posted a recipe for Chicken Francese, another recipe that has lemon. This Chicken Piccata Recipe is a little easier to make, but also very delicious. That makes both of these Lemon Chicken recipes among my very most favorite Italian chicken recipes.
Ingredients
Squeeze 3 of the lemons and set the juice aside. Take the 4th lemon and cut into thin slices for garnish.
Reserve 2 Tbl of flour and set aside.
Put the remaining flour on a plate. Grind some fresh Sea Salt on the Flour and mix.
Dredge the chicken cutlets in flour.
In a large skillet, melt some butter and add some olive oil.
Fry the chicken in the butter and olive oil mixture, cooking both sides until browned. Cook all of your chicken this way.
Remove the chicken from the skillet and set aside. Do NOT clean the pan
.
Add the flour to the chicken broth and mix it well, while the broth is cold.
Add the chicken broth (with the flour), lemon juice and capers to the skillet. Bring this gravy to gentle boil. Make sure you incorporate what was left in the skillet by scraping with your spatchula or spoon, for added flavor. Simmer for 5 minutes.
Add the chicken and the artichoke hearts to the gravy in the pan and simmer for an additional 5 to 10 minutes minutes.
Plate the chicken piccata and ladle some of the gravy with capers and artichoke hearts over the chicken piccata.
Garnish the Chicken Piccata with the lemon slices and parsley. Serve with a side of pene.
I hope you enjoy this awesome and easy to make Italian chicken recipe. Chicken Piccata just tastes amazing, and it very easy to make. On a cold winter day, perhaps if you don't feel well, Chicken Piccata seems to make you feel better, like Grandma's Chicken Soup. An easy variation for this Chicken Piccata Recipe is to omit the capers, since not everyone likes them.
 |
| Chicken Piccata - Doesn't This Look Great! |
Ingredients
- 1 lb Thin Sliced Chicken Cutlets
- Sea Salt
- 1 Cup Flour
- 1/2 Stick of butter
- 1/2 Cup premium quality extra-virgin olive oil, I use Colivita
- 4 Lemons
- 1 cup Chicken Broth
- 1/4 cup rinsed and drained Capers
- 1 Can of Artichoke Hearts, rinsed and drained
- 1/4 cup fresh parsley, chopped
Squeeze 3 of the lemons and set the juice aside. Take the 4th lemon and cut into thin slices for garnish.
Reserve 2 Tbl of flour and set aside.
Put the remaining flour on a plate. Grind some fresh Sea Salt on the Flour and mix.
Dredge the chicken cutlets in flour.
In a large skillet, melt some butter and add some olive oil.
Fry the chicken in the butter and olive oil mixture, cooking both sides until browned. Cook all of your chicken this way.
Remove the chicken from the skillet and set aside. Do NOT clean the pan
.
Add the flour to the chicken broth and mix it well, while the broth is cold.
Add the chicken broth (with the flour), lemon juice and capers to the skillet. Bring this gravy to gentle boil. Make sure you incorporate what was left in the skillet by scraping with your spatchula or spoon, for added flavor. Simmer for 5 minutes.
Add the chicken and the artichoke hearts to the gravy in the pan and simmer for an additional 5 to 10 minutes minutes.
Plate the chicken piccata and ladle some of the gravy with capers and artichoke hearts over the chicken piccata.
Garnish the Chicken Piccata with the lemon slices and parsley. Serve with a side of pene.
I hope you enjoy this awesome and easy to make Italian chicken recipe. Chicken Piccata just tastes amazing, and it very easy to make. On a cold winter day, perhaps if you don't feel well, Chicken Piccata seems to make you feel better, like Grandma's Chicken Soup. An easy variation for this Chicken Piccata Recipe is to omit the capers, since not everyone likes them.
Comments
Post a Comment