does anyone know the name of this chicken recipe??

Question

i had the recipe awhile back but lost it. i know that you pound the chicken breast to about a 1/2 inch thickness, and that you simmer freshly squeezed lemon juice and white wine until just a cup or so is left and then drizzle it on top of the chicken it is really really good and i havent been able tofind it anymore ive searched for hours through chicken recipes but just cant find it any help would be greatly appreciated

Answer 1

You are describing chicken piccata. Here are 2 recipes from foodnetwork.com - yum!


Chicken Piccata
Recipe courtesy Giada De Laurentiis
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Chicken Piccata

After working with raw poultry you should wash your cutting board, knives and hands well with hot soapy water before touching any other food. To avoid putting my fingers in my salt container, I just spill out a little of the salt onto the cutting board and use that for seasoning the chicken. Then when I am all done, I throw out the remaining salt on the board.

4 boneless, skinless chicken breast halves, about 6 ounces each
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 cups chicken stock, preferably homemade
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon drained bottled capers, rinsed and chopped
Additional kosher salt and freshly ground black pepper
Thin slices lemon and chopped fresh parsley leaves, for garnish

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4-inch thick. Repeat with the remaining 2 breast halves.

Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and chicken.

Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up and browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on warmed plates with a spoonful of the skillet sauce, topped with lemon slices and parsley.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating: 5 Stars

Recipe courtesy Sara Moulton, Sara Moulton Cooks at Home, Broadway Books, 2002

Answer 2

The high-quality outcome can be as written within the recipe. Altho butter, margarine and shortening are interchangable in recipes there's a change. Margarines have water in them so that they unfold out greater than the cookies with butter or shortening will. do not forget that margarines and shortenings are Trans Fats!

Answer 3

Lemon Pepper Chicken?

2 lbs. chicken, cut up
1 tsp. butter flavoring
1/2 c. butter
1/2 tsp. garlic powder
2 tsp. lemon pepper

Melt butter and butter flavoring together; pour over chicken; sprinkle with garlic powder, salt and lemon pepper marinade. Bake at 350 degrees, uncovered, for 30 minutes. Serve with rice.

Answer 4

Its called El Pollo De Partygirl. Thats just what I would call it. I dont really think that chicken recipe can have a specific name like Marsalla, or Kiev. Its just sauted chicken that needs to be called El Pollo De Partygirl!

Answer 5

Is it Chicken Picatta?

Answer 6

it may be a special recipe of a chef, kind of sounds frence is that all that you do to it?

Answer 7

Probably piccata, and don't forget the capers!