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I made the Pioneer Woman's version tonight and it was not very good.
Chicken, dredged in flour, salt and pepper. Check
Fresh mushrooms. Check
Butter, wine (Chardonnay), lemon juice, capers, chicken broth and heavy cream. Check.
It seems like it should have been very straightforward, but what happened is the cream curdled and the taste was very sour. I have had it in restaurants and liked it, but I am not sure what I did wrong.
I made the Pioneer Woman's version tonight and it was not very good.
Chicken, dredged in flour, salt and pepper. Check
Fresh mushrooms. Check
Butter, wine (Chardonnay), lemon juice, capers, chicken broth and heavy cream. Check.
It seems like it should have been very straightforward, but what happened is the cream curdled and the taste was very sour. I have had it in restaurants and liked it, but I am not sure what I did wrong.
I never use cream in mine Slimed down Chicken picatta
I took a traditional version of this dish which calls for 6 tbsp each of butter and olive oil and slimmed it down a bit by using less butter and oil and it still came out great.
6 boneless skinless thin chicken cutlets
1/2 cup flour for dredging
2 Tbsp salted butter
2 tbsp olive oil
salt and pepper
Juice of 1 lemon
2 tsp lemon zest
2 tbsp capers drained
1/2 cup chicken broth or stock
Mix salt and pepper into flour. Heat oil and butter on medium high in a large non stick skillet or any large skillet you have. Coat chicken on both sides. when butter starts to foam/Sizzle it's ready for the chicken. Add the cutlets to the pan. (may have to cook in 2 batches) cook on both sides for 3 minutes. remove to a platter. add lemon juice, zest, capers and broth. be sure to scrape up any brown bits. simmer sauce for 3 minutes. I like my sauce a little thick so I took 1/4 cold water and 1 1/2 tbsp cornstarch and mixed that in but you don't have to do that. Return chicken to pan and cook another 2-3 minutes. Place chicken on serving platter and pour sauce over the chicken. I also made extra lemon sauce and put that on my broccoli.
I never use cream in mine Slimed down Chicken picatta
I took a traditional version of this dish which calls for 6 tbsp each of butter and olive oil and slimmed it down a bit by using less butter and oil and it still came out great.
6 boneless skinless thin chicken cutlets
1/2 cup flour for dredging
2 Tbsp salted butter
2 tbsp olive oil
salt and pepper
Juice of 1 lemon
2 tsp lemon zest
2 tbsp capers drained
1/2 cup chicken broth or stock
Mix salt and pepper into flour. Heat oil and butter on medium high in a large non stick skillet or any large skillet you have. Coat chicken on both sides. when butter starts to foam/Sizzle it's ready for the chicken. Add the cutlets to the pan. (may have to cook in 2 batches) cook on both sides for 3 minutes. remove to a platter. add lemon juice, zest, capers and broth. be sure to scrape up any brown bits. simmer sauce for 3 minutes. I like my sauce a little thick so I took 1/4 cold water and 1 1/2 tbsp cornstarch and mixed that in but you don't have to do that. Return chicken to pan and cook another 2-3 minutes. Place chicken on serving platter and pour sauce over the chicken. I also made extra lemon sauce and put that on my broccoli.
Here's what I do with Veal Piccata, but it should work just as well with chicken.
Veal Piccata
½ to ¾ lb. veal scallopini
Dredge veal in flour, salt and pepper. Heat oil and butter on high heat and brown cutlets. Remove from pan. Add ½ cup chicken broth and ½ cup of wine. Boil down a bit, then add some more butter, 1 clove minced garlic, juice of ½ a lemon and 2 T capers. S and P to taste. Add cutlets back in and cook for a few more minutes.
I agree, no cream in piccata. I do pretty much like Lubby, except I do use more butter and oil, and use some white wine instead of the chicken broth. I keep a bottle of vermouth in the pantry for dishes like this since we rarely drink white wine (almost exclusively red wine in this house). The vermouth adds a certain piquant taste that goes missing with only chicken broth.
Another forum member named kelsie shared her recipe for Chicken Piccata with me several years ago, and it has been in regular rotation in our meal repertoire ever since. It goes together quickly (about 20 minutes) and is absolutely wonderful stuff.
Chicken Piccata (serves 4)
4 boneless chicken cutlets, rinsed, patted dry and pounded between plastic wrap to 1/8" thick--dusted in flour & s/p
2 T olive oil
1/4 C dry white wine
1 t minced garlic
1/2-3/4 C chicken broth
2 T fresh lemon juice
1 T capers
2 T unsalted butter
Fresh lemon slices
Fresh parsley to garnish
I assemble all the ingredients in measuring cups next to the stove
That was kelsie's exact version. I increase the garlic to closer to a tablespoon, and I generally go a little heavier on the capers, but beyond that, I follow her recipe pretty much exactly. Truly wonderful stuff!
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