• T.O.H. Daily Recipe - 265

    From Dave Drum@1:3634/12 to All on Thu Nov 30 14:50:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Giada De Laurentiis' Chicken Piccata
    Categories: Poultry, Citrus, Vegetables, Herbs
    Yield: 4 servings

    2 Boned, skinned chicken
    - breasts; butterflied, cut
    - in half
    Salt & fresh ground black
    - pepper
    A-P flour; for dredging
    6 tb Unsalted butter
    5 tb Extra-virgin olive oil
    1/3 c Fresh lemon juice
    1/2 c Chicken stock
    1/4 c Brined capers; rinsed
    1/3 c Fresh parsley; chopped

    Season both sides of the chicken breasts generously with
    salt and pepper. Then, dredge the chicken lightly in
    flour and shake off any excess. Set aside.

    Heat a skillet over medium-high heat. When hot, add 3
    tablespoons of olive oil and 2 tablespoons of butter.
    Once the butter has melted and the oil starts to sizzle,
    add 2 pieces of chicken to the skillet. Cook for 3
    minutes per side, then remove and transfer to a plate
    once deeply golden on both sides.

    Add an additional 2 tablespoons of butter to the skillet
    with 2 tablespoons of olive oil. Once hot and melted,
    cook the remaining 2 pieces of chicken in the same way.
    Remove promptly to the plate with the other browned

    Add the lemon juice, chicken stock and capers to the
    skillet and bring the mixture to a boil, scraping up any
    cooked-on bits (the fond) from the bottom of the pan.
    Taste the sauce and season with additional salt and
    pepper, if desired, then return the chicken (with its
    juices) to the pan.

    Reduce the heat and simmer for 5 minutes, spooning the
    sauce over the chicken as it finishes cooking. Remove
    chicken to a serving platter. Then finish by melting the
    final 2 tablespoons of butter into the sauce and whisk
    vigorously until the sauce looks glossy and velvety.

    Pour the finished sauce over the chicken and garnish
    with fresh parsley.

    Giada De Laurentiis, TV Land, USA

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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