Chicken Piccata
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Uploader Comments (CraftyCook)
Top Comments
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the music burned the chicken
2 months ago 3
All Comments (19)
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@Rotorzilla Agree...reduce the sauce with the chicken out, and of course THATS when the butter goes in, @airjkd79, with the wine, and then the capers....reduce by HALF or better, the stronger the reduction--the deeper the flavor will be... THEN put the chicken back in just prior to serving.
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holy shit.... was this filmed in the 80's? who did your music? Frank Stalone or John Cafferty and the beaver brown band??? somewhere rocky is training to your background music.... or cru jones is doing a 360.... what did you use a CB radio for the vocal cory? Totally RAD dude!!!
1 month ago 2
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I grew up with those plates.
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ewwwwww dont reduce the sauce with chicken in it.
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what kind of wine do you use white?
and cookin or none?
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Crafty, EVOO is certainly not an appropriate frying oil. Where did you get THAT idea? If I want to fry with olive oil, I'd prefer a pure olive oil, as Extra Virgin is way too fruity and has a lower smoking point.
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you didn't really explain this very well. for example, what kind of wine? what heat, how long for chicken? how much wine/lemon? Is this being cooked the way marsala is cooked, just browning the chicken then cooking it in the sauce?
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quick piccata!
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are those chicken breasts? Did the cat get to them first?
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where is the butter? everybody else made it with butter
airjkd79 2 years ago 2
I don't pan fry with butter because it can burn easily. Also since this is an Italian dish EVOO is an appropriate frying oil. You can add the butter at the end if you want to add that flavor. It will smoothen the sauce and give it a richer feel.
CraftyCook 2 years ago 3