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Every thing about CHICKEN PICCATA | Vahrehvah :

Chicken Piccata is an excellent Italian dish prepared with Chicken breast seasoned and dredged in flour before being browned on both sides in butter or oil. Piccata is an Italian word spelled sometimes as picatta or pichotta. The word "piccato", to which it may be related, may be a translation of the French piqué, past participle of piquer ("to prick, lard"), though it doesn't seem to fit the culinary use of the Italian term which means "to be pounded flat".

The word ‘Piccata’ in Italian is used only in reference to a way of preparing food. When used in reference to a way of preparing food, particularly meat or fish, it means "sliced, sautéed, and served in a sauce containing lemon, butter, and spices, usually parsley." The best known dish of this sort (in the United States) is chicken piccata, using chicken, but the term originated and is most commonly used, in Italy, with veal (veal piccata). Vegetarians and Vegans have adapted the recipe to be used with seitan (seitan piccata).

Traditionally in preparing this dish, a chicken breast is used to prepare chicken piccata which is usually butterflied, or sliced along its width, and then flattened either with a tenderizer or between two pieces of wax paper. It is then seasoned and dredged in flour before being browned on both sides in butter or olive oil.

The sauce is made using the pan drippings. Lemon juice or white wine is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. In the United States it is usually served with a starch, such as pasta, polenta, or rice though in Italy this is almost never done as veal piccata is a "secondo" (entree) and would be served after the pasta (or other starch) course.

It might instead be accompanied by a "contorno" or side-dish. This dish is nothing but more than similar to chicken cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook's repertoire. I am sure this dish would attract every single guest of yours for eating those perfectly cooked golden chicken breast topped with lemony-buttery-cappery sauce with melted butter over is truly wonderful and heavenly.

For a beginner preparing the Chicken piccata, one should remember that preparing a smooth and delicious sauce is the key to this dish. You should get the right balance of tart from the lemon and smoothly savory rich from the butter and chicken stock (a little wine doesn’t mind either) and not to forget that the capers you add at the end also adds more salty-sour flavors. To prepare this delicious and mouth watering chicken piccata, firstly pound the chicken breasts to make them even and flat.

This can be done by placing them in a plastic zip-top back, cutting the sides (you’ll have to sacrifice a bag) and using a rolling pin to flatten. Then, put salt and pepper into the flour to season the chicken as it gets a coat of flour. Beat eggs in another bowl; add some water to thin out (2 tbsp). In a third bowl place the seasoned bread crumbs. Dredge the chicken into the flour, tap off the excess. Dip into beaten egg mixture, then into the bread crumbs. Continue with the three other chicken breasts.

Heat up 1 tbsp olive oil and 1 tbsp butter in a sauté pan and then add chicken, brown on both sides for about 2 minutes. Fry in batches until browned, place finished chicken on a plate while waiting for the rest. When finished, wipe out the pan with a paper towel. Add rest of the butter and olive oil and heat; add capers, lemon juice, chicken stock and half of the parsley. Simmer until reduced by half. Pour sauce over warm chicken breasts.

recipe: https://www.vahrehvah.com/indianfood/chicken-piccata

Enjoy with a side of angel hair pasta tossed with olive oil, lemon juice salt, pepper & parsley or sautéed spinach. Sounds Delicious! The succulent and luscious chicken breast taste tangy and perfectly paired with a bowl of pasta, green salad and warm crusty bread makes life more thrilling. Do try this recipe and enjoy the exotic Italian flavors. Click on the below link for detailed