Chicken Or Veal Piccata
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Chicken Or Veal Piccata
  Chicken    Veal  
Last updated 6/12/2012 1:13:54 AM. Recipe ID 42545. Report a problem with this recipe.
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      Title: Chicken or veal piccata
 Categories: None
      Yield: 1 Servings
 
      4    Chicken breasts
           Flour seasoned with salt and
           -pepper
    1/2 c  White wine (I've made this
           -with Manischevitz Concord
           -Grape for a more
           -sweet-and-sour flavor)
    1/4 c  Olive oil
      2 tb Lemon juice
      2 ts Capers
      2 pk Frozen spinach
    1/3 lb Mushrooms, sliced
      4    Green onions (white part
           -only; reserve green for
           -other purposes like
           -garnishes, or chopped into
           -a green salad, or when
           -making chicken stock) -or-
           -(up to 6)
      2    Shallots, chopped finely
      1    Clove garlic, chopped finely
 
  Separate breasts into halves.  Put each 1/2-breast between two sheets
  of waxed paper and pound lightly to even out the meat.  Trim edges
  with small, sharp paring knife.  Dredge lightly in seasoned flour and
  place on rack in fridge for about 45 minutes to "set" the flour.
  
  Thaw spinach and drain.  Place spinach in a sieve and press out
  remaining water, taking care not to push the spinach through the
  sieve.
  
  In a pan with a 1-2 tbsp. olive oil (I agree with Debra Fran Baker on
  that) saute garlic and green onion until aromatic, about 1 minute.
  Add mushrooms and cook until mushrooms are tender and liquid has
  evaporated. Add spinach and mix until everything is well-stirred and
  spinach is warm. NOTE: There should be enough liquid to make the
  spinach moist, but not to excess (dripping on plate).  Keep warm in
  200:F oven.
  
  Wipe the pan with a paper towel and add the rest of the oil.  Heat
  oil to a high degree.  Be careful, because olive is not the ideal
  frying oil and will smoke and burn at lower temperatures than, say,
  canola or peanut oil.
  
  Place chicken in a single layer in pan, making sure the edges of each
  piece do not touch.  Fry chicken for about 2 minutes, turn the pieces
  over and fry other other side for another 2-3 minutes.
  
  Divide spinach into 4 parts and mound in center of each plate.  Drape
  chicken over spinach.
  
  Back to the frying pan.  Drain off excess oil/chicken fat.  Return
  pan to stove and turn up heat to high.  Add wine to pan and with a
  spatula scrape up any brown bits or deposits left in pan (this is
  what's called "deglazing"). Add lemon juice and let reduce liquids
  until sauce is somewhat thickened.  Stir in capers and pour sauce
  over chicken/spinach.
  




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Recipe ID 42545 (Apr 03, 2005)

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