Chicken Piccata with Marta | Marksford Knives Promo






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Today an Italian-American dish you find at most Italian restaurants here. Marta was amused to learn this dish because Americans think it’s Italian but Italians don’t really do this preparation! Still, it is tasty and a quick way to cook chicken or other vegetarian or vegan proteins like seitan, tofu or temph.
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Thank you Marta for the opportunity to share this dish with you and for our weekly cooking appointments! Hearing how Italy is getting back to normal gives me hope here in America where it seems the end seems farther and farther away. @martascooking 
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Keep this recipe handy as it’s a nice light dish for summer. Learn the technique to make a quick pan sauce in this recipe- something I think everyone should learn! 
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CHICKEN PICCATA

Ingredients:

Serves 2-4

* 1 lb. boneless chicken breasts
* 2 garlic clove, smashed
* Olive oil
* ½ cup flour
* Pinch of salt and pepper
* ½ cup white wine
* ½ cup chicken broth or water
* 2 T butter
* 2 T capers
* ½ lemon
* Parsley for garnish

Directions: 

1. First, pound the chicken to an even 1/4” thickness so it cooks faster and evenly. It also tenderizes it. I use a rolling pin to bash it between parchment papers.

2. Mix flour with salt and pepper in shallow pie pan or plate. Dredge chicken in flour and then shake off excess. Repeat with all chicken and keep on a plate.

3. Heat 3T olive oil in a large frying pan and add smashed garlic in it to flavor it. When oil is hot, add chicken. Don’t crowd pan to avoid steaming. Cool chicken for 2-3 minute on each side or golden brown. Then take out and reserve chicken on a plate.

4. In the same pan, add white wine and stand back. Heat on high to reduce and scrape off browned bits in pan to flavor sauce. Reduce by half, a couple minutes or so.

5. Then, add water and reduce a couple more minutes. Then, add chicken back into the pan and cover with a lid for a couple minutes on medium heat, or until cooked.

6. Then, turn off heat. Add ½ squeezes lemon and capers into the pan and stir a little. Serve chicken with extra sauce spooned on top. Best with roasted potatoes and salad. Enjoy!




Marksford steak knives affiliate link


Marksford steak knives affiliate link






Today an Italian-American dish you find at most Italian restaurants here. Marta was amused to learn this dish because Americans think it’s Italian but Italians don’t really do this preparation! Still, it is tasty and a quick way to cook chicken or other vegetarian or vegan proteins like seitan, tofu or temph. . Thank you Marta for the opportunity to share this dish with you and for our weekly cooking appointments! Hearing how Italy is getting back to normal gives me hope here in America where it seems the end seems farther and farther away. @martascooking . Keep this recipe handy as it’s a nice light dish for summer. Learn the technique to make a quick pan sauce in this recipe- something I think everyone should learn! . CHICKEN PICCATA . * 1 lb. boneless chicken breasts * 2 garlic clove, smashed * Olive oil * ½ cup flour * Pinch of salt and pepper * ½ cup white wine * ½ cup chicken broth or water * 2 T butter * 2 T capers * ½ lemon * Parsley for garnish 1. First, pound the chicken to an even 1/4” thickness so it cooks faster and evenly. It also tenderizes it. I use a rolling pin to bash it between parchment papers. 2. Mix flour with salt and pepper in shallow pie pan or plate. Dredge chicken in flour and then shake off excess. Repeat with all chicken and keep on a plate. 3. Heat 3T olive oil in a large frying pan and add smashed garlic in it to flavor it. When oil is hot, add chicken. Don’t crowd pan to avoid steaming. Cool chicken for 2-3 minute on each side or golden brown. Then take out and reserve chicken on a plate. 4. In the same pan, add white wine and stand back. Heat on high to reduce and scrape off browned bits in pan to flavor sauce. Reduce by half, a couple minutes or so. 5. Then, add water and reduce a couple more minutes. Then, add chicken back into the pan and cover with a lid for a couple minutes on medium heat, or until cooked. 6. Then, turn off heat. Add ½ squeezes lemon and capers into the pan and stir a little. Serve chicken with extra sauce spooned on top. Best with roasted potatoes and salad. Enjoy! Music: Same Ol' Musician: Philip E Morris @marksfordknives #chicken #instarecipes #chickenpiccata #whitewine @dustynaborwines
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