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Old 06-18-2012, 06:43 AM   #1
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Italian Style Chicken Piccata

Buon Giorno Ladies & Gents,

This dish and recipe is far more American Italian than Italian as in Italia ... However, none the less is quite lovely ...

chicken piccata ... pollo al piccata ...

3 TBLSP. FLOUR ALL PURPOSE with a pinch of dried spices: oregano, basil, thyme, rosemary, salt and parsley
1/2 TSP. BLACK, GREEN & ROSE FRESHLY GRINDED PEPPER
1/3 cup Dry Italian White Wine
1 pound of skinless and boneless chicken cutlets
3 tblsps. butter unsalted
2 tblsps. Evoo
1 1/2 tsps. fresh lemon juice

1. PLACE chicken cutlets on wax paper and pound to a 1/4 inch thickness
2. Dredge the cutlets in flour mixture, shaking off excess
3. In a heavy skillet, heat 2 tblsps butter and the Evoo until butter is melted
4. add dredged chicken and golden brown lightly on each side
5. place the chicken cutlets on a platter and tent to keep warm
6. add the wine and the lemon juice to the skillet and stir and scrape up brown bits and stir often, until thickened.
7. remove from heat and swirl in remaining butter and pour this sauce over the chicken and serve immediately.

Serve with: Dry White or Rosé Wine or Sparkling Wine, crusty warm bread and an arugula / rocket salad ...

Enjoy,
Ciao.
Margaux Cintrano.

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Old 06-18-2012, 08:23 AM   #2
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I love picccata sauce. I have had it with capers added and like that very much. You've got me thinking about dinner now. Hmmmm...
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Old 06-18-2012, 02:26 PM   #3
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Lynda,

Thank you for your reply and the Caper idea ! Have to give it a try ...

Always nice to have you comment on my posts,
Ciao,
Margi.
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Old 06-18-2012, 03:20 PM   #4
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My variation on the theme is to deglaze with wine and a little chicken stock..adding fresh Tarragon....and lotsa capers....One of my favor-rites
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Old 06-19-2012, 02:10 AM   #5
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I do it like Uncle Bob minus the tarragon (sounds good though). I have also done the same thing with pork,veal or cod and had good results. I season the meat a little before dredging with S&P,a little onion and garlic powder. I add my capers with some of the pickling juice.
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Old 06-19-2012, 04:33 AM   #6
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Quote:
Originally Posted by Margi Cintrano View Post
Lynda,

Thank you for your reply and the Caper idea ! Have to give it a try ...

Always nice to have you comment on my posts,
Ciao,
Margi.
Quote:
Originally Posted by Uncle Bob View Post
My variation on the theme is to deglaze with wine and a little chicken stock..adding fresh Tarragon....and lotsa capers....One of my favor-rites
Quote:
Originally Posted by 4meandthem View Post
I do it like Uncle Bob minus the tarragon (sounds good though). I have also done the same thing with pork,veal or cod and had good results. I season the meat a little before dredging with S&P,a little onion and garlic powder. I add my capers with some of the pickling juice.
Quote:
Originally Posted by lyndalou View Post
I love picccata sauce. I have had it with capers added and like that very much. You've got me thinking about dinner now. Hmmmm...
delish margi!
i like to bread the chicken ( a la schnitzel) & add the sauce to the individual plates.that way IF there is any chicken leftover it's good cold in a sandwich.
a world without capers would be a cold,dark & lonely place.................!
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Old 06-19-2012, 05:45 AM   #7
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4Meandthem, Uncle Bob & Harry: Thank You Gents

Buon Giorno Gentlemen,

Just a quick thank you note for all your suggestions and feedback.

Harry: Chicken cutlet on a baguette ... Now this is talking ...

4 Meandthem: I like the cod fish variation ! Thanks for the idea ...

Uncle Bob Gable: Of course, chicken stock would be a nice addition ...

Have a lovely Tuesday,
Ciao.
Margi.
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Italian Style Chicken Piccata :chef: Buon Giorno Ladies & Gents, This dish and recipe is far more American Italian than Italian as in Italia ... However, none the less is quite lovely ... [SIZE=2]chicken piccata ... pollo al piccata ... [/SIZE] [SIZE=2]3 TBLSP. FLOUR ALL PURPOSE with a pinch of dried spices: oregano, basil, thyme, rosemary, salt and parsley [/SIZE] [SIZE=2]1/2 TSP. BLACK, GREEN & ROSE FRESHLY GRINDED PEPPER [/SIZE] [SIZE=2]1/3 cup Dry Italian White Wine [/SIZE] [SIZE=2]1 pound of skinless and boneless chicken cutlets [/SIZE] [SIZE=2]3 tblsps. butter unsalted [/SIZE] [SIZE=2]2 tblsps. Evoo [/SIZE] [SIZE=2]1 1/2 tsps. fresh lemon juice [/SIZE] [SIZE=2]1. PLACE chicken cutlets on wax paper and pound to a 1/4 inch thickness [/SIZE] [SIZE=2]2. Dredge the cutlets in flour mixture, shaking off excess [/SIZE] [SIZE=2]3. In a heavy skillet, heat 2 tblsps butter and the Evoo until butter is melted [/SIZE] [SIZE=2]4. add dredged chicken and golden brown lightly on each side [/SIZE] [SIZE=2]5. place the chicken cutlets on a platter and tent to keep warm [/SIZE] [SIZE=2]6. add the wine and the lemon juice to the skillet and stir and scrape up brown bits and stir often, until thickened. [/SIZE] [SIZE=2]7. remove from heat and swirl in remaining butter and pour this sauce over the chicken and serve immediately. [/SIZE] [SIZE=2]Serve with: Dry White or Rosé Wine or Sparkling Wine, crusty warm bread and an arugula / rocket salad ... [/SIZE] [SIZE=2]Enjoy, [/SIZE] [SIZE=2]Ciao. [/SIZE] [SIZE=2]Margaux Cintrano. [/SIZE] 3 stars 1 reviews
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