"Recipes are meant to be shared"...Ann Thibeault

Friday, May 08, 2009

Chicken Piccata

Another one of those easy 'after-working-all-day' dinners. Chicken Piccata can be prepared in almost the time it takes to bring a large pot of water to boil and cook the pasta.

Rather than use the traditional capers in the piccata I always add green peppercorns. I prefer dried green peppercorns rather than the kind that are brined. I just soak the peppercorns in a little hot chicken broth before adding to the sauce.

Veal  or Chicken Piccata


Edited March 2012

4 veal scallopini, pounded thin
Or  Substitute boneless Chicken Breasts or Pork tenderloin for for the Veal
(also works well with Halibut)
flour seasoned with salt and pepper
olive oil
garlic
1 to 2 teaspoons butter
1 to 2  teaspoons flour
1 cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 cup fresh chopped parsley


Bring Chicken broth to a boil and add peppercorns if using. Allow to
sit for 10 or 15 minutes to soften.

Heat oil in Skillet.

Dip veal into seasoned flour and saute one or two at a time,  quickly
on each side.

Remove from pan.

Heat tablespoon butter, 1 to 2 teaspoons flour, cook for a couple of
minutes. (Do not brown), add minced garlic.   Add chicken broth with
peppercorns and simmer until reduced. Add lemon zest and lemon
 juice. Place the meat back into pan and simmer until reheated.

If using capers instead of peppercorns, add now.

Sprinkle with fresh chopped parsley

Serve with either a side of pasta or with potatoes and vegetables.

8 comments:

  1. The chicken looks so good. I really like the use of green peppercorns too; less salty than capers. I would have never thought to soak them a bit before using.

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  2. Lovely presentation!

    Chicken and lemon, a delicious combination. I like capers, but you're right about the salt. I've never had green peppercorns so I'll have to give them a try.

    I like that this recipe comes together so easily (and can still be so delicious) for a work-night or any night meal.

    Thanks for sharing!

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  3. It's a favorite here also..I have never added flour..it must be good!

    ReplyDelete
  4. Oh thank you, thank you...I never liked capers, and I love pepper, so this is a brilliant substitution.
    Diane

    ReplyDelete
  5. I love chicken piccata! Beautiful dinner!

    ReplyDelete
  6. Ina Garten has a yummy recipe for this one too. I made it a few months ago and loved it!
    http://whatsonmyplate.wordpress.com/2009/03/12/barefoot-bloggers-chicken-piccata/

    ReplyDelete
  7. I make my chicken piccata with chopped up artichoke hearts. I don't care for capers. With lots of lemon flavor the artichoke hearts come alive and make this dish delicious.

    ReplyDelete
  8. I'm not a big fan of capers either which is why I use green peppercorns. I love the idea of artichoke hearts. Thanks for the suggestion.

    Ann

    ReplyDelete

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