07/20/2024
My friend Valerie Vidal asked me to share my Piccata recipe so here it is. Please keep in mind I rarely measure so my amounts are approximates. Please let me know if you try it and how it turned out. I have also added 3 different types of breading for the chicken.
Chicken Piccata
ShawnaSmith-Etheridge
All amounts are approximated as I do not measure - just measure with your heart!❤️
Ingredients:
Piccata Sauce
- [ ] 2 minced Shallots
- [ ] 6 grated (or minced) Garlic Cloves
- [ ] 1/2 stick Unsalted Butter
- [ ] 2 cups Chardonnay
- [ ] 1 box Unsalted Chicken Stock
- [ ] 1 jar Capers and Brine
- [ ] 2 Lemons, Zested and Sliced
- [ ] 2 tablespoons Cornstarch dissolved in water
- [ ] 3 sticks Cold Unsalted butter cut into pieces
- [ ] Fresh Parsley
- [ ] Salt (if needed at the end), Black Pepper to taste and optional a pinch of Red Pepper Flakes
Directions:
Piccata Sauce
- [ ] Add 1/2 stick butter to a large skillet over medium heat. Add shallots and garlic, stirring frequently until they are softened but not browned.
- [ ] Deglaze pan with Chardonnay and simmer until reduced by half (maybe 10 minutes or so)
- [ ] Add chicken stock, capers with the brine and lemon. Allow to simmer for another 5-10 minutes and has slightly reduced even more.
- [ ] Add cornstarch, a little at a time, until you get the sauce too your desired thickness. (If it gets to thick add a little stock or water)
- [ ] Remove from heat and stir in the cold butter pieces whisking until butter has melted and has emulsified and the sauce thickens up.
- [ ] Add parsley, black pepper, and red pepper flakes. Taste. Adjust any seasonings (salt, pepper, garlic, wine, or lemon)
In the meantime start your chicken, while the sauce is simmering/reducing.
Ingredients:
Chicken Francaise*
- [ ] 2-3 Chicken Breast, butterflied and pounded thin
- [ ] A/P Flour
- [ ] 3 Eggs, whisked
- [ ] Salt, Pepper and Garlic Powder
- [ ] Butter and Olive Oil
*You can do only seasoned flour for a lighter crust or do a traditional flour, egg, flour for a thicker crust.
Directions:
Chicken Francaise
- [ ] Season chicken with salt, pepper and garlic powder
- [ ] Set up your dredging station
- [ ] 1 plate with flour. Season flour with salt, pepper and garlic powder
- [ ] 1 bowl with whisked eggs. Season with salt, pepper and garlic powder.
- [ ] Add butter or olive oil to a large skillet
- [ ] Dredge chicken in flour
- [ ] Dip chicken in egg allowing excess egg drip off chicken
- [ ] Fry for 2-3 minutes on each side, until it is golden brown.
Directions:
Traditional Paccata
- [ ] Dredge your seasoned chicken breasts in seasoned flour only
- [ ] Shake off excess flour
- [ ] Brown chicken on both sides
Directions:
Thicker Paccata crust
- [ ] Dredge chicken in flour, then egg and flour once again
- [ ] Cook until golden brown
Ingredients:
Simple Pasta
- [ ] Your choice of pasta. I really like using Angel Hair, Vermicelli or Linguine
- [ ] Water
- [ ] Salt
- [ ] Olive Oil or Butter
- [ ] Parsley
Directions:
- [ ] Fill a medium stock pot with water, bring to a rolling boil, add salt, olive oil or butter and pasta
- [ ] Stir a few times to make sure the pasta is not clumping up
- [ ] Cook pasta to your desired texture
- [ ] Strain pasta return the pasta to the pot
- [ ] Add a few tablespoons of butter or olive oil. Tossing pasta this way will help them not get sticky. Cover with a lid to help keep it warm.
*Alternately: If you are worried about the pasta getting cold and clumping:
- [ ] When straining the pasta water. Leave pasta in strainer and pour the pasta water back into you pasta pot. Keep the water at a strong simmer.
- [ ] Right before you are ready to start plating, add your pasta back to the simmering pasta water. After a minute or two drain pasta, return it to the pot. Add either butter or olive oil and toss to coat
