![]() So what IS the purpose of slicing these chicken breasts so thin for our Low Carb Chicken Piccata? Well we slice the chicken in half not only for the speedier cooking purposes but also because it allows the chicken to get more flavor and color. However there are some gigantic ones that you can slice into 3-4 slices even. Most should only be able to slice it in half. Just ask them! Otherwise, just buy regular chicken breasts and slice them in half. You can also ask the butcher to slice them for you, I have never come across a store that will not do it for you, especially a REAL butcher. For starters, almost any grocery store has “thinly sliced chicken breasts”. However, I do not have the time to pound them out and frankly I can get them almost as thin with minimal effort. Thin Cutlets: As I mentioned chicken piccata is made with thin chicken cutlets that usually have been pounded out.Plus so very many of my low-carb/keto clients were asking for a keto/low carb version of their favorite chicken. I have ways to avoid this that will allow us to still caramelize the chicken gloriously and give the sauce thickness. Dredging in Flour: Traditionally, the pounded chicken cutlets are also dredged (dipped) in flour to add thickness to the sauce and to give the chicken a browner finish.I have zero desire to spend my precious time (don’t worry we got some fantastic short cuts)! Classic chicken cutlets are pounded out thinly by a mallet. Pounding out: Chicken piccata is made out of cutlets.There are a few steps in the classic version of chicken piccata that are NOT my jam: Regardless… chicken piccata was and is my jam □ Or because there is a super glorious and silky sauce clinging to every nook and cranny. Why do I love it so? It may be because of my insane addiction to everything tart and delicious. There are many variations of it…but capers and vermouth make this the classic hit that it is! Wait but what IS chicken piccata? Chicken piccata is thinly pounded chicken breasts that are pan seared and served with a glorious caper vermouth pan sauce. ![]() However, the one that always stood out to us me was the chicken piccata. The pasta, the gnocchi, the fried calamari and the always tender chicken dishes… they were always ALWAYS my favorite. Serves 4.When I started working in the restaurant industry, I was always drawn to the Italian kitchens. Drizzle the sauce over the chicken and pass any remaining sauce alongside. Remove the pan from the heat and whisk in the remaining 2 Tbs. Add the wine, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes. Add the shallot and cook until softened and golden brown, about 30 seconds. Reduce the heat to medium and melt 1 Tbs. oil in the pan and repeat to brown the remaining chicken. Transfer to a platter or individual plates. Place 2 pieces of chicken in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. In the nonstick fry pan over medium-high heat, warm 2 Tbs. Place the flour in a shallow bowl and dredge the chicken in it. Season the chicken on both sides with salt and pepper. ![]() Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm). Butterfly the chicken breasts and cut them in half. ![]()
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