Chicken Piccata |Christine Cushing
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- Опубликовано: 13 июн 2024
- By following my simple techniques you will make restaurant quality chicken piccata every time. I share my love of everything lemons, with this tangy caper sauce, taken to new heights with my butter whisking technique for a creamy , emulsified sauce that will become your favourite. I introduce you to wild leeks aka ramps and a favourite from the island of Santorini, caper leaves. Let's go. FULL RECIPE BELOW :
CHICKEN PICCATA
4 large chicken scallopini ( 120 gm ) - 4 oz each.
¼ cup all purpose flour for dredging (50 ml) (2 Tbsp. - 30 ml )
Sea salt and freshly cracked black pepper, to taste
1 Tbsp. capers or several caper leaves ( 15 ml)
3 wild leeks, (ramps) optional - as seen in video, chopped
2 anchovies, finely chopped
1 tbsp. olive oil (15 ml)
1/4 -1/3 cup butter , divided (60-80 ml )
¾ cup chicken stock (175 ml)
1 tsp. freshly grated lemon zest or to taste
Juice of 1 large lemon
chopped Italian flat leaf parsley
pasta for serving and parsley and lemon slices
If you can only find chicken breast, place chicken breast between two pieces of plastic wrap. Pound with meat mallet or rolling pin. Pound to ¼-inch thickness to make chicken scaloppine.
Dredge chicken scaloppini lightly on both sides with seasoned flour and season with salt and pepper.
In large fry pan, heat 1 tbsp. olive oil and 1 tbsp. butter over medium high heat. Diced remaining butter into small cubes and chill until ready to use. Fry scaloppine until golden brown, about 3 minutes. Flip and finish cooking on the other side, for another 2-3 minutes. Chicken should be almost cooked at this point. Transfer to platter.
Return skillet to medium heat and add the anchovies and capers. Saute for a couple of minutes to develop flavour. Deglaze with ½ cup chicken stock and reduce by half, about 2- 3 minutes. If using the leeks , add them now with caper leaves. Add lemon zest and lemon juice. Bring to a gentle simmer . Simmer uncovered for approximately 2 more minutes to slightly reduce sauce.
Start adding the cubed butter, a little at a time while whisking to emulsify the sauce. If you want a richer sauce use the greater amount of butter. I used 60 ml in video. Adjust seasoning. Add back the chicken and let chicken simmer over low heat for 1-2 minutes to heat through and fully cook until no longer pink. Internal temperature reading should be 165 D. Remove from heat and sprinkle with chopped parsley.
Plate and serve with pasta or your favourite side lemon .
Serves 2 large portions or 4 smaller with a pasta serving 
Хобби
Lemon bars, lemon pasta, lemon cookies, lemon pudding cake, lemon biscuits, yeah.. I think it's safe to say you're not the only one who loves lemons. I love my souvlaki with a good helping of lemon as well. This chicken dish looks divine and I bet it would taste great with some spinach or mushrooms too. Oh my gosh, I'm salivating. Thank you Christine!
You are most welcome. Here's to a world full of lemons !
❤❤❤
@@zoranscepanovic1624 mama !
It’s always a great day when I open RUclips and there’s a new video from you. 🙏🏽
Thank you so much for spending some time with me in the kitchen.
Hello from Chicago ! I love your videos. When I cook for my children and they smell lemon and oregano they say its Greek food tonight !
hahah ! That is so cute . Thank you
Chicken Piccata is my all time favorite dish!! My college-aged daughter has even come to request it when she comes home for Spring break.
It truly is so delicious. !
I have been doing this for years without the ramps or caper leaves of course. Well executed it is about as good as it gets but for me the chicken is like fish and there is a magic very short window where it is perfect. Beyond that it is more ordinary but still delicious. Brining would maybe help but i havent tried.
I always thought i was a little heavy handed with the lemon but for me there can seldom be too much.
I do love your videos and used to watch you on tv years ago.
Always thought you were not given the status you deserve . Great chef.
Thank you for the recipe! It looks delicious! I love lemons! I put them everywhere…😊
You are welcome. Me too.
Γεια σου Χριστινα ..... Ευχαριστουμε για τις συνταγες σου..
Pickled caper leaves? how exciting!!
Very exciting. I love them.
Miss your tv show, Christine! Those were the days ❤
Thank you ! That show was definitely so much fun.
I know most people wont react the way I do to this video but my last name is Lemons. I am going to make this dish and I think I will get more from it than just dinner. Though I might use keiffer lime leaves
Wow! That is cool. YOU will love this dish.. 🍋🍋
Amazingly done video.
Very nice as always.
I miss the Confucius was a foodie program. It was the best . ❤
Thank you
I love chicken piccata!!! & I loveee my lemon! Thank you for this recipe Christine! You are always such a joy to watch! 💖🥰
Thank you very much for loving my love for lemons.
Wow! Looks delicious! Thanks for the tip about using anchovy.
You are welcome. The anchovy adds a little something special for sure.
Brilliant, elegant, simple wonderful dish, explosion of flavors, wonderful, thank you!!!
You are most welcome.
Amazing flavors, can’t wait to make it
So happy to see your new videos. Thank you for sharing your ideas & all the tips!
Thank you for tuning in.
You Christine can cook! I don't have to taste your food to know it's good! FYI i am a belgian chef!
Well merci beaucoup.
@christinecushing Chef Christine, I will making this soon. Thank you for sharing this wonderful recipe. God bless.
You have to try it. You are most welcome.
Looks easy to make and delicious, thank you !
Yes to both ! Thank you
Now I want caper leaves!
What beautiful recipe
You are the best.
Many thanks,
That looks delicious!! Ill make it tonight- Thks
That sounds great ! Let me know how it works.
perfection...love this
THank you
Wow! I'm always looking to expand my dinner options and this is one I will try. It seems simple enough even for me. Capers I'm unfamiliar with but will give it a try.
It is really fantastic. I hope you try it
Wow! That looks so amazing, I can't wait to try it. The consistency and look of the sauce reminded me of a dish I had in Salzburg many years ago that they called Johannes Fisch. The sauce had a very delicate flavor over trout. It was one of those things where no flavors stuck out but the effect was so harmonious and perfect it was delicious. I've looked for a recipe ever since but I've never been able to find one.
Ah Salzburg is such a beautiful city. I hope you try this recipe and see how it compares. Thank you
Thank you!
My pleasure !
Awesome instructions
Thank you
One of my favourite easy dishes. I am definitely going to try your recipe the week. I enjoy your videos so much and trust your recipes.
Thank you and so glad you enjoy and trust my recipes. I'm working on a new video for Friday.
Ingenious and Delicious!
I am a lemon like ery much as well... I added to my cooking very often!
This recepit is simple and a Winner!
Thank you for your Amazing talent!
You are very likeble person, a happy Chef !!
That what I like to see to enjoy the Culinary Art!
Greetings from Kuala Lumpur, Malaysia 🌹
Edith, happy , appreciative Subcriber
You are most welcome
Acid.... It’s critical. Lemons are a cook’s friend. The zing is king!
We can always count on you for a great lemon recipe! Lately, I've been craving a lemony risotto. Do you have any recipes for that? Also, does Greek cooking often incorporate preserved lemons? I've never used them but they look wonderful.
For sure ! Greek don't use preserved lemons but there are many great recipes where you can use them. If you like lamb you can try my braised lamb shanks that would be amazing with preserved lemons. They are used in north Africa and places throughout the middle east.
😋
Wow. Just...... Wow! This looks so easy and delicious. I think you add just enough lemon for your taste. I try it, and adjust if need be. (Usually none needed 😊) Just wondering, are there any recipes you have that include lime instead? It's my favorite so always looking for some.
Thank you ! Yes , of course I have many recipes featuring limes , so I will add it to the list. Of course these will be somewhere tropical or eastern.
Yep, you're smiling. 😄
Thanks for clearing that up !
GurIIIIIII .. yer GREEK .. Iemoni ine normaIIIII
You are so RIGHT ! ine normal.
Watching this after it was uploaded 7 mins ago. Cha chingggg!
🍋Yes ! Thanks for watching
Thanks Chef!
My pleasure !
So Grateful that You did this particular dish. I've been wanting to learn this specifically from you and I am really happy to go home and try it tonight. I craved this sometimes but did not know how to make it so all bets are on!
My money is on you ! haha . I know you will love it. Enjoy
@@ChristineCushing I would like to know what tool to get for zesting. What I have doesn't work well. Lisa
I wanted you to know that I made your Bolognese again last week, it turned out better than the 1st time! It is the simplest recipe and I do not remember this level of flavor! It is SCRUMPTIOUS! I added mushrooms and used evaporated milk. I'm defrosting some for tonight to put over Ravioli with mushroom spinach and feta. My life is sublime!
Thank you Christine.🍋
You are welcome
I like to deglaze the pan with a Sauvignon Blanc wine which adds a lot of flavor
That is a great option also.
Thank you. Sublime 🍋🍋🍋 or sublemmon I Should say 🛍🥂🍾🛍
haha ! That is a good one. Sublemmon.
I LOVE YOU
Thank you !
Which white wine do you recommend to serve with chicken piccata?
Your biggest challenge is the acidity but swirling the butter into the sauce gives it a richer profile. I would try a Sauvignon blanc or a French chardonnay. You need a wine with bold acidity but enough body to work with butter. Definitely avoid US chardonnay with oak and pinot grigio , which is too light . I hope this helps.
❤️🔥🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋👍😍
🍋🍋♥️🍋🍋🍋♥️🍋🍋🍋🍋🍋🍋🍋🍋♥️🍋🍋♥️🍋
You know it !
If you use clarified butter you don't have to add the oliveoil
Hi Christine, I have a non-lemon based question:
In your opinion, How long does a country have to make a dish before it is known as a" traditional food"?
The question is because of products, which came from the Americas, and were unheard of by the rest of the world, are extensively used by many countries and regions in their foods.
Tomatoes, potatoes, corn, beans, peppers and chilis, vanilla, peanuts, chocolate, squashes and pumpkins....ect.
That is a great and complicated question. I have learned so much from my show Confucius was a Foodie. Even from ancient times there was extensive travel and exchange of goods ( Silk road, Venetians etc.). I suppose its what happens once each country gets these foods. It's an every fluid story that each chapter is built upon a previous one. Tea was Chinese but Brits are known for it, tomatoes were not grown in Italy but they are known for them - on a tangent in an early Italian food history book I was shown in Parma, tomato sauce was originally called Salsa Espagnola. It's very interesting for sure.
@@ChristineCushing I asked you was because of the Confucius shows, hoping you could provide me with a timeframe for what is "traditional". I read a book a few years ago about the history of food in the Americas, and how ALL Europeans looked down their noses at what was eaten in the colonies, but then claimed them for themselves. Which is kind of funny to me. Italians were growing tomatoes as an ornamental in the 1830's but didn't start eating them until 1870s, so no sauce or a decent pizza until then. Potatoes were also shunned because they too are members of the nightshade family and thought to be poisonous (eggplant are in that family too). When beans were grown, they were fed to cattle, ect., ect......
I used to adjacent, (he worked for a different company, but we often worked in the same places at the same times, if that makes sense to you) to a Scot, but we could talk because I had lived in Germany for four years, so we could talk about European things, the joys of black pudding/blutwurst, why don't Americans have kettles, why half of a "Full English Breakfast" (potatoes, tomatoes and beans) are from the States, and why did it take so long for an Englishman to come up with putting a piece of meat between two pieces of bread? (The Earl of Sandwich).
This could be a new show for you: The Americas influence on the World's food.
Thank-you for your reply!
This is from Wikipedia, subject "New World Crops"
The transfer of people, crops, precious metals, and diseases from the Old World to the New World and vice versa is called the Columbian Exchange.
Food historian Lois Ellen Frank (not a relative, as far as I know) calls potatoes, tomatoes, corn, beans, squash, chili, cacao, and vanilla the "magic eight" ingredients that were found and used only in the Americas before 1492 and were taken via the Columbian Exchange back to the Old World, dramatically transforming the cuisine there.[17][18][19] According to Frank,[20]
If we deconstruct that these foods were inherently native, then that means that the Italians didn't have the tomato, the Irish didn't have the potato, half the British National Dish-Fish and Chips-didn't exist. The Russians didn't have the potato, nor did they have vodka from the potato. There were no chiles in any Asian cuisine anywhere in the world, nor were there any chiles in any East Indian cuisine dishes, including curries. And the French had no confection using either vanilla or chocolate. So the Old World was a completely different place.
is that breast? does it dry out? looks lovely and tasty though
It will not dry out if properly cooked as per video / recipe. The thin slices require shorter cooking time and finishing them in the sauce allows them to absorb a little of that sauce. I hope you try it.
@@ChristineCushing thanks Christine I definitely will. I do similar dish using tarragon
Adding oil to butter does not increase the smoke point, that's a myth.