Cook like a Star event hosted by Zoe from Bake for Happy Kids . The 'star' chosen for this month is Ina Garten (Barefoot Contessa). I finally decided to make this Chicken Piccata. As much as i would also like to make the lemon bars, i think i just got to put a hold to it first as i still have a few slices of cakes sitting in my fridge.
So what is chicken piccata? The name sounds a little foreign to me. In wikipedia , it says it is a italian word and is used in reference to way of preparing food, particularly meat and fish, sliced and served in a lemony buttery sauce and parsley. The meat is seasoned and dredged over with flour and breadcrumbs, fry them with olive oil and the main ingredients of making the sauce are lemon juice, white wine , butter and also the oil drippings from the frying earlier. Capers can also be added. Yay! All these ingredients dont sound foreign to me, i have all these at home and another good thing is that it takes only 30 minutes to make this chicken piccata.
Before pouring the sauce onto the chicken, i tasted it..the sauce. I thought it tasted a little funny.It tasted too lemony and buttery..i thought. So I just poured a little and then quickly took photos cos i wanted to eat them warm. After everything was done, i sat down and ate it and i started spooning some sauce onto the chicken. Eh, it's not bad .now eating it with the chicken , it tasted differently and actually started spooning more sauce onto the chicken . It's not so lemony now, the flavours of the sauce got into the chicken, it's a little tangy and fresh but if i make this again, i will make a lighter buttery taste. Yet, i'm glad that i made this, something which i havent eaten before and glad that i didnt end up just eating only the plain breaded chicken.
Recipe ( from Foodnetwork.com)
2 split, boneless chicken breasts
salt and black pepper
1/2 cup all purpose flour
1/2 tbsp water
3/4 dry seasoned breadcrumbs ( i used plain breadcrumbs)
3 tablespoons unsalted butter, divided into 2 tbsp and 1tbsp
1/3 cup freshly squeezed lemon juice
1/2 cup dry white wine
2 tsp of capers ( my addition )
chopped parsley leaves ( i used chinese parsley )
1.Preheat the oven at 400F/200C. Line a sheet pan with parchment paper.
2.Place each chicken breast betweenplastic warps and pound t0 1/4 inch thick and sprinkle both sides with salt and pepper.
3.Mix the flour with 1/2 tsp salt and 1/2 tsp of pepper in a shallow plate. In another plate, beat the egg with 1/2 tbsp of water. Place breadcrumbs in another plate.Dip each chicken first with flour, egg and followed by breadcrumbs.
4. Heat 1 tbsp of olive in a large pan over medium heat and place the chicken breasts, cook them for 2 minutes on each side, until browned. ( as i cooked the 3rd and 4th piece, i added more olive oil onto the pan).
Place them on a sheet pan and bake for 5-10 minutes while you make the sauce.
5.Wipe out the pan with paper towel. Melt 1tbsp of butter, add the lemon juice, white wine, capers, 1/2 tsp salt and 1/2 tsp pepper.Boil over high heat until the sauce reduced to half, about 2 minutes. Off the heat, add the remaining 2 tbsps of butter and swirl to combine. Serve the chicken breast on each plate and spoon the sauce over and a sprinkling of fresh parsley.