chicken piccata

Chicken Piccata Recipe

11/05/2017

chicken piccata and salad

Every time we go to America my favourite first pitstop is the Cheesecake Factory.  I love the menu that has a contents section; I love the gigantic portions and I love the Chicken Piccata.  It’s not something you get in the UK, and when its pissing it down with rain here and I’m as pale as it gets cooking food from our holidays makes me happy inside.   Our portions are obviously smaller than stateside, and mine doesn’t come with a mountain of “fixins'” but, it’s so yummy and a little goes a long way when you’re smothering it with a mass of creamy sauce.

I’ve adjusted the recipe to be in little chicken chunks because Savannah prefers to have it that way, and I would do anything to make her eat.  If you don’t want to do it like this then it’s just as easy to pound a couple of chicken breasts until they’re thinner, and then coat them in flour.  Obviously they’ll need a little bit longer in the oven, but if they’re thin enough it won’t be more than 5 minutes more.

I served it with salad, but it’s also amazing with pasta or mash and broccoli.

This is my take on Chicken Piccata that I’ve created for my family.

 

chicken piccata and salad

 

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 stalk rosemary
  • Salt and Pepper to taste
  • 3 boneless, skinless chicken breasts
  • 2 tablespoons unsalted butter

For the sauce:

  • 2 cloves garlic, minced
  • 1 shallot, diced
  • Juice of 1 lemon
  • ½ tsp sugar (brown has a richer taste, but white’s fine too!)
  • 400ml liquid chicken stock
  • 130ml double cream
  • 1/2 tbsp butter
  • 1 teaspoon fresh parsley (or basil) to garnish
  • Salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 190 degrees C.
  2. Chop the chicken into chunks and season with salt & pepper then coat with flour.
  3. In a pan fry the shallot and garlic with the remaining oil and season with salt and pepper. When browned add sugar, lemon juice, rosemary and chicken stock.  Bring to the boil then reduce heat slightly until reduced and thickened.
  4. Melt butter and ½ tbsp oil in a large oven-proof pan. When hot add chicken and fry until lightly golden brown (only 2 or 3 minutes).
  5. Transfer chicken to oven tray and put in oven for 10 minutes.
  6. Once sauce has reduced by about a third, add butter and stir in. Then take off heat and whisk in the cream and the parsley and put the chicken in.
  7. Serve immediately and enjoy.

 

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