I guess I wasn’t raised to be a foodie by my parents’ standards. We had the same 10 or so meals that went into a random rotation based on what was on sale at the local grocery.
Chicken Pa-what? I was handed a recipe and was given slight substitutions in which to adhere, based on my friend’s preferences.
Of course, this is me we are talking about, I don’t follow anyone’s recipe verbatim. But for those who do… here is my recipe.
Chicken Piccata a la Carri
You will need:
- 1 cup of flour (any kind you want, but I used basic self rising white)
- 1 Tbsp of paprika
- 1 Tbsp of Garlic Salt
- 3lbs of raw boneless, skinless chicken breast
- 1 egg
- 1/2 cup of milk (if you are out of milk, canned evaporated milk will also work)
- 1/2 cup of butter
- 12oz – 16oz of cut mushrooms
- 8oz – 12oz of cut capers
- 1 large yellow onion
- 1-2 medium lemons (or 3 Tbsps of lemon juice)
- 1 cup chicken broth or stock
- 1 Tbsp cornstarch
- 1/8 cup parsley flakes (dried or minced fresh) (optional)
- Mix the first 3 ingredients together in a medium bowl
- Slice the chicken breasts to remove fatty pieces and shape to preferred serving size.
- Mix together beaten egg and milk
- Dip chicken pieces into egg mixture and then into flour mixture to make breading. You may choose to double-dip if you want a thicker breading, but its not required. Set breaded chicken aside. Discard unused flour and liquid mixtures.
- In a another bowl, mix together the juice from the lemons (with pulp if any), chicken broth and cornstarch. Set aside.
- Melt butter in a skillet. Add chicken and fry for 5-6 minutes on each side until golden brown on outside (chicken will still be pink in middle).
- When chicken browns, add cut onion, capers and mushrooms to skillet. Cover and let cook for 4-5 minutes.
- Remove lid, pour lemon-broth mix into skillet. Gently stir all items in skillet around to blend the liquid mixture around the chicken and veggies.
- Cover and simmer on low heat for 30 minutes.
- Remove lid and allow simmer to continue for 10 more minutes. (this step allows for thickening and crisping of the chicken’s breading)
- Sprinkle parsley on top. Serve. Makes 4-8 servings.
According to my friend, I nailed it. Try it and see.