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RE: Chicken Picatta

DOA — Fri, 30 Nov 2007 05:03:54 GMT

Brit is gonna love you!

RE: Chicken Picatta

Vlap — Thu, 29 Nov 2007 06:16:28 GMT

Herbed Chicken Piccata

2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

This is the original recipe and I was surprised to see a lack of capers in this recipe so I added a couple tablespoons.

Chicken Picatta

Vlap — Thu, 29 Nov 2007 06:05:46 GMT

I was bored and hungry so I decided to make some chicken picatta. Recipe follows.

Started out by getting rice and veggies going. Rice has scallion and red bell pepper. FRESH Brussel sprouts were steamed, shocked, and then sauted in butter and a little stock.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0544.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0543.jpg[/IMG]

Once those were set I started on the chicken. First I flattened them with a meat mallet to about 1/4" thick.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0542.jpg[/IMG]

Cover them with Plastic wrap or parchment
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0546.jpg[/IMG]

Pound them flat with a meat mallet or the back of a heavy pan. Notice how much larger they are now. At this point I also seasoned them with salt and pepper then coated them both sides with cooking spray.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0547.jpg[/IMG]

Once coated they were dredged in italian bread crumbs, salt, pepper, lemon Zest, and dry basil.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0548.jpg[/IMG]

After the dredging the chicken was sauted in butter. 4 minutes per side was enough to cook through such thin meat.
Once cooked the chicken was removed and lemon slices, capers, lemon juice, stock and parsley was added. This was reduced till almost dry. More stock was added along with some butter and S&P.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0549.jpg[/IMG]
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0550.jpg[/IMG]

The final plate... Some rice, layer a few pieces of chicken on top, some brussel sprouts in front.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Chicken%20Picata/HPIM0551.jpg[/IMG]