Chicken Piccatta

Chicken Piccatta is a quick, simple and tasty preparation which i adapted from Lucinda's Veal Piccatta recipe. It is a light chicken preparation with wine and lemon. Over the weekend we actually had it for dinner on two consecutive days. not because there were leftovers. but because my sister and brother-in-law came over at a short notice and this was the quickest recipe i could think of that would blend well with the other Indian preparations that i had in mind. Everyone at the table actually enjoyed it. It was light, flavorful and citrusy and the slight browning caused by the wine rendered a nice visual appeal to the dish. 

now over to the recipe...

Recipe adapted from Lucinda's Rustic Kitchen

ingredients
2 pieces of chicken tenders, butterflied and marinated
salt to taste
ground pepper
all purpose flour spread on a plate for dredging the chicken
1 tablespoon of extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons of Cooking Marsala Wine
1 tablespoons of freshly squeezed lemon juice
1/ 2 lemon thinly sliced, crosswise

For the chicken marinade
2 teaspoons ginger-garlic paste 
2 teaspoons vinegar 
1 teaspoon hot pepper sauce 
1 teaspoon Worcestershire sauce 
1/8 teaspoon salt
1 tablespoons of cornflour


what i did

4 hours prior to cooking i  cleaned and  butterflied the chicken tenders, whisked the ingredients of the marinade in a bowl, poured it into a resealable plastic bag and added chicken pieces coating them evenly with the marinade. then sealing the bag i marinated the chicken in the refrigerator till i was ready to cook.

for the Chicken Piccatta,  I heated my iron skillet over medium heat, added both oil and butter in it.  once the butter melted, i dredged the butterflied chicken tenders in flour, i added them on the skillet. then turning the heat to high i sauteed the chicken for 3 minutes on each side. when the chicken pieces began to brown, i poured the wine and swirled it around the pan, turned the chicken pieces over in between. then i added the lemon juice and slices and swirled them around the pan after switching off the heat and dishing it out with a sprinkle of salt and pepper.

note

in the original recipe 2 tablespoons of lemon juice and 2 tablespoons of best quality White wine or dry vermouth is recommended for 4 thin-sliced veal scallopini. i however used Marsala cooking wine because that is what i had and since i thought 2 tablespoons of lemon juice might overwhelm the other flavors i scaled it down to 1 tablespoon for 2 chicken tenders. with all the adjustments made the chicken tasted  good and citrusy and the lemon flavor was not overwhelming. however if you like the lemon flavor to rule your dish, you may add a tablespoon more of lemon juice.. after i cooked this one, i checked out  Chef Giada's chicken piccatta recipe. it had way more lemon juice than that...

i thought i'll mention here it is not a good idea to cook Piccatta in an iron skillet. since this vessel is heavy and not very easy to swirl. so if you have a choice, use a large but light skillet.

Happy cooking !! see you soon with some more dishes from my kitchen.

sharing this in the following parties..

Iron Chef Mom-lemons @ Lemons for Lulu, Cook Like a Celebrity Chef @ Food Corner

Tuesday Food:

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Wednesday Food:
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 Wednesday Whatsit @White Lights on Wednesday Show and Share @ Semi Homemade Mom
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Friday Food:
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