Chicken Piccata

in simmer stage, sans capers
in simmer stage, sans capers

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)

Steps

  1. Mix the first 3 ingredients together in a medium bowl
  2. Slice the chicken breasts to remove fatty pieces and shape to preferred serving size.
  3. Mix together beaten egg and milk
  4. 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.
  5. In a another bowl, mix together the juice from the lemons (with pulp if any), chicken broth and cornstarch. Set aside.
  6. 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).
  7.  When chicken browns, add cut onion, capers and mushrooms to skillet. Cover and let cook for 4-5 minutes.
  8. 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.
  9. Cover and simmer on low heat for 30 minutes.
  10. Remove lid and allow simmer to continue for 10 more minutes. (this step allows for thickening and crisping of the chicken’s breading)
  11. Sprinkle parsley on top. Serve. Makes 4-8 servings.

According to my friend, I nailed it. Try it and see.

2016-02-02 15.45.17

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s