Piccata is known to be an Italian word which is in some cases misspelled as pichotta or picatta. This word is related to the word piccato which is a translation of the French word pique that is used to a method of food preparation. Piccata is known to be used in different purposes and when it is used for referring to a food preparation method in most cases it means meat or fish that has been slices, saut?ed and served while containing lemon, butter as well as spices such as parsley.
Piccata is available in several recipes and are named according to their main ingredients and this includes seitan piccata which is a vegetarian recipe and chicken piccata which is one of the most common recipes of piccata. This dish is a variation on veal piccata where scalloped chicken replaces the veal in the sauce of vinegar, lemon juice and white wine. Chicken is less costly and cooks faster than beef which makes this less expensive and also time saving as it is can be made with less than 30 minutes. This dish has a light version that is prepared without using butter.
For you to be able to make this dish you will require 4 boneless, skinless chicken breasts, ? cup wine, ? cup drained lemon juice, 2 tablespoon extra virgin olive oil, ? tablespoon of black pepper, waxed paper kitchen mallet cast iron skillet, ? cup all purpose flour, ? cup vinegar, freshly chopped parsley as well as 2 tablespoon capers. In addition, you require ? tablespoon of salt, 4 slices of lemon for garnishing as well as 4 slices of lime also for garnishing.
The first step in the preparation of this dish is to cut all the chicken breasts into two pieces crosswise in order for each piece to be 2 to 3 inches across. The cut chicken pieces should then be placed between sheets of waxed paper. Use the flat side of a kitchen mallet for pounding the chicken breasts until they are about ? inch thick and also 4 to 6 inches in diameter. You should then season the chicken using the salt and black pepper and follow this by coating the chicken with flour. Use a cast iron skillet to heat the oil which should be ready when it sizzles after a drop of water is dropped in it.
Allow for 30 seconds for each of the chicken's sides fro them to be brown and then take them out of the oil and follow this by using paper towels in draining the chicken. Pour off the cooking oil and pour in vinegar, wine, capers as well as lemon juice. This should be left to boil and follow this by scrapping all the drippings on the bottom of the pan. Reduce the heat and the liquid until only about 4 tablespoons are remaining. The chicken should then be moved to a serving platter and use the contents from the pan to pour over the chicken. Garnishing should be done by sprinkling parsley and slices of lime and lemon. The above recipe is an example of the several recipes of how to cook frozen chicken.
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This article touched the basics of the topic. I have 2 more resources related to the above. They are cooking frozen chicken and how to boil chicken . Do consider reading them.
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