Tilted Forum Project Discussion Community  

Go Back   Tilted Forum Project Discussion Community > Interests > Tilted Food


 
 
LinkBack Thread Tools
Old 07-17-2009, 10:25 AM   #1 (permalink)
part of the problem
 
squeeeb's Avatar
 
Location: hic et ubique
chicken piccata

this is an old skool dish, not made so much anymore (i don't think) but it's tasty and rather simple, so every once in a while i make it. i'm making it for dinner tonight.

get you some skinless chicken breasts (i broke down a chicken and removed the skin for frying into evil little snacks, rest of the chicken shall be used in other culinarily nefarious ways)

wrap breasts in plastic wrap and pound the crap outta them till they are thin.

salt, pepper, and paprika both sides of breasts, then dredge lightly in flour, shake off excess.

heat olive oil and butter in a big ol pan and sautee the breasts about 3 minutes a side, remove them from pan and set aside.

you now have a hot pan with a bunch of burnt bits all over it. good. add about 1/2 cup chicken stock (which you could have made with the carcass from the chicken you broke down), lemon juice from one fresh lemon, and if you want, capers. whisk around, and bring to simmer, simmer a few minutes. add a few TBS of butter to the liquid in the pan and whisk it into a thick creamy evil sauce that you smother the chicken in. taste sauce for seasonings before you add it to the chicken. it should be lemony and creamy and a bit peppery.

if you want, you can add the chicken back to the simmering liquid before you add the final butter, and simmer it a few minutes to reheat the chicken up.
__________________
onward to mayhem!

Last edited by squeeeb; 07-17-2009 at 10:31 AM..
squeeeb is offline  
Old 07-17-2009, 12:50 PM   #2 (permalink)
Paladin of the Palate
 
LordEden's Avatar
 
Location: Redneckville, NC
Quote:
Originally Posted by squeeeb View Post
...and if you want, capers.
Chicken piccata must have capers, it gives it the flavor that makes the meal good. Garlic too.

I probably have made this dish... a thousand times in my last two restaurants. Both had it on the menu, it was our "safety dish" (chicken, it's what everyone orders when they have no idea what they want).

I made my mine differently, but I was putting it out on the line about 20 or so times a night. I made Beurre Blanc sauce first and left it in a hot well. I did my chicken about the same way, except I put the spices into the flour then dredged it. Then in the end I heated up my capers in the pan then put the sauce over top of it with the capers.

I'd add some white wine to my chicken stock when I was reducing it, or better yet, deglaze the pan with white wine then add your chicken stock.

Great recipe squeeeb!
__________________
Quote:
Originally Posted by Baraka_Guru View Post
In my own personal experience---this is just anecdotal, mind you---I have found that there is always room to be found between boobs.
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich
LordEden is offline  
Old 07-17-2009, 01:44 PM   #3 (permalink)
part of the problem
 
squeeeb's Avatar
 
Location: hic et ubique
thanks lord eden.

deglazing the pan with the white wine sounds like the way to go! i sometimes make my chicken stock with wine, sometimes not, just depends on if i have an open bottle.

i don't season the flour cause it seems the paprika just burns, and the flavors stick to the chicken better, but that's just what i think, i'm not sure if it's true or not.

haven't thought about doing the beurre blanc first, is that just to make it go a bit quicker, or is there another reason for it?
__________________
onward to mayhem!
squeeeb is offline  
Old 07-17-2009, 03:30 PM   #4 (permalink)
Paladin of the Palate
 
LordEden's Avatar
 
Location: Redneckville, NC
Quote:
Originally Posted by squeeeb View Post
thanks lord eden.

deglazing the pan with the white wine sounds like the way to go! i sometimes make my chicken stock with wine, sometimes not, just depends on if i have an open bottle.

i don't season the flour cause it seems the paprika just burns, and the flavors stick to the chicken better, but that's just what i think, i'm not sure if it's true or not.

haven't thought about doing the beurre blanc first, is that just to make it go a bit quicker, or is there another reason for it?
Whenever I make a pan sauce I always deglaze with some kind of alcohol, grabs all that flavor and tid-bits left over by the meat.

I was beat into certain habits in a kitchen, things that chefs were merciless about forcing me to do against my own habits. One of those were season the flour not the meat. Don't know what it does different, I just do it.

Quickness, beurre blanc was used for alot of things, just mixed to order with other ingredients to speed up the process of cooking.
__________________
Quote:
Originally Posted by Baraka_Guru View Post
In my own personal experience---this is just anecdotal, mind you---I have found that there is always room to be found between boobs.
Vice-President of the CinnamonGirl Fan Club - The Meat of the Zombiesquirrel and CinnamonGirl Sandwich
LordEden is offline  
Old 07-17-2009, 07:54 PM   #5 (permalink)
part of the problem
 
squeeeb's Avatar
 
Location: hic et ubique
cool, thanks for the lesson.
__________________
onward to mayhem!
squeeeb is offline  
 

Tags
chicken, piccata

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 11:11 PM.

Tilted Forum Project

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360