![]() Reduce heat to low and let pan cool for a few minutes.Remove the chicken from the pan and place it on a clean plate. Arrange the chicken in the pan and sear undisturbed for 3-4 minutes per side or until golden (thicker chicken will take longer).Heat oil and 1 tablespoon of butter in a large saucepan over medium heat.Place flour on a plate and dredge chicken in the flour until completely coated. Season chicken all over with salt and pepper.A larger pan works best if cooking for larger crowds, or you can cook the chicken in batches since it should cook rather quickly if properly prepared. Use a skillet or nonstick pan for best results.If the piccata sauce starts to dry out and gets too thick, a few tablespoons of water will help thin it out. Add extra water to the pan if the sauce gets too thick.If you don’t have chicken broth, just use the wine, it will still work out! Look for dry white wines such as sauvignon blanc or pinot grigio. Most recipes call for water but wine adds more flavor and has beautiful citrusy notes. I use white wine and chicken broth as the sauce base.If the sauce is still runny, add a little more butter or a pinch of flour and continue to simmer until thickened. Without the added butter, you won’t achieve the same viscosity. The simmered/reduced chicken broth, melted butter, and residual flour in the pan helps to thicken the sauce to be slightly creamy and hazy. Picatta sauce should be slightly thick.It also helps the chicken better soak up the piccata sauce. The flour helps create a thin crust and a little extra texture. Dredging the chicken in flour beforehand is a must.Always use a meat thermometer to ensure the internal temp of the chicken is 165☏. This helps the chicken cook quickly and keeps it tender and juicy. Opt for pre-prepared thinly sliced chicken breast or butterfly a standard breast, rendering two equal 1/2 inch thick slices. This is the most important item on this list. Always use thinly sliced chicken breast.The whole process from start to finish only takes about 10-15 minutes. It’s as simple as searing thinly sliced chicken breast in a skillet or pan, transferring it to a plate, and simmering your sauce in the same pan until slightly thickened and almost creamy. Piccata sauce is easy to make if you follow the correct steps.
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