Chicken Piccata Recipe

Chicken Piccata is a timeless Italian dish known for its bright, tangy flavors and tender, pan-fried chicken. It’s a perfect choice for a quick and elegant dinner that will impress your guests or satisfy your family’s cravings. Let’s get started!

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup chicken broth
• 1/4 cup capers, drained
• 1/4 cup fresh parsley, chopped
• Lemon slices, for garnish (optional)

Instructions:

1. Start by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them to an even thickness, about 1/2 inch. This helps the chicken cook evenly.
2. Season both sides of the chicken breasts with salt and freshly ground black pepper.
3. Place the flour on a plate or shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
4. In a large skillet, heat the olive oil over medium-high heat. Add 2 tablespoons of butter and let it melt and sizzle.
5. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a plate and cover it with foil to keep warm.
6. In the same skillet, add the lemon juice, chicken broth, and capers. Scrape up any browned bits from the bottom of the skillet and let the sauce simmer for about 5 minutes, allowing it to reduce and thicken slightly.
7. Stir in the remaining 2 tablespoons of butter and fresh parsley into the sauce. This will create a luscious, velvety sauce with a burst of flavor.
8. Return the cooked chicken breasts to the skillet and simmer for another 2-3 minutes, allowing them to absorb the delicious sauce.
9. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
10. To serve, place the chicken breasts on plates, spoon the piccata sauce over them, and garnish with lemon slices if desired.
11. Chicken Piccata pairs wonderfully with pasta, rice, or steamed vegetables. Feel free to choose your favorite side dish.
12. Enjoy your homemade Chicken Piccata with its irresistible lemony and savory flavors!

This Chicken Piccata recipe serves approximately 4 people and is a delightful choice for any occasion. The tangy lemon and caper sauce perfectly complement the tender, pan-fried chicken. Bon appétit!

Source: thecozycook.com

Yield: 1 serving (2 to 3 pancakes)

Fluffy Japanese Soufflé Pancakes

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Japanese soufflé pancakes have taken the culinary world by storm, capturing hearts and taste buds with their cloud-like texture and delicate flavor. Unlike traditional pancakes, these soufflé pancakes are incredibly fluffy, light, and almost melt in your mouth. Their unique texture comes from the whipped egg whites, which give them an airy, soufflé-like consistency.

Prep Time 7 minutes

Cook Time 13 minutes

Ingredients

• For the pancake batter:
• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• ¼ cup all-purpose flour (fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice)
• 2 tablespoons granulated sugar
• Oil any neutral oil (for cooking)
• Optional toppings:
• Sweetened whipped cream
• Assorted berries
• Powdered sugar
• Maple syrup
• Sweetened whipped cream (optional):
• ½ cup heavy cream cold
• 1 tablespoon granulated sugar more or less to your preference
• ½ teaspoon vanilla

Instructions

Make the soufflé pancake batter:

• Separate the egg whites and egg yolks into separate mixing bowl. Make sure to not break the yolk!
• Into the egg yolks, add the milk, vanilla, and lemon zest and whisk briefly until combined. Then, sift in the flour and baking powder. Whisk until smooth and no more dry flour is visible. Set aside until needed.
• Into the egg whites, add the vinegar or lemon juice. With a hand mixer, beat on medium speed until completely frothy. Then, gradually add the sugar a little at a time.
• Once all the sugar has been added, increase the speed to medium high and beat the egg white until it reaches stiff peak.
• Add ⅓ of the stiff peak meringue into the egg yolk batter. Use a rubber spatula to gently fold the meringue into the batter until evenly combined and no more streaks are visible.
• Add the remaining meringue to the batter and gently fold until combined and no more streaks are visible. DO NOT over mix or the batter or the meringue will deflate and the batter will become too loose.
• Either prepare a large spoon, a large cookie scoop, or transfer the pancake batter into a pipping bag fitted with a large round tip.

Cook the pancakes:

• Heat a large nonstick pan over low heat and lightly grease the pan with oil. Make sure to wipe away excess oil.*Electric stovetop works the best.*
• Portion the batter into the pan to make 2 to 3 pancakes by either scooping the batter with the spoon or cookie scoop or pipping the batter into a mound with the pipping bag.*Try your best to keep the batter tall, whether if you're using a spoon, scoop, or pipping it. This will help your pancakes look tall.*
• Cover the pan with a lid and let the pancakes cook for about 7 to 8 minutes, until the bottom side is golden brown. Gently flip the pancakes and recover the lid. Let the pancakes cook for another 5 to 6 minutes until golden brown and cooked through.
• Serve the pancakes immediately with sweetened whipped cream, assorted fruits, powdered sugar, and/or maple syrup.

Optional sweetened whipped cream:

• In a mixing bowl, combine the heavy cream, sugar, and vanilla. Whisk by hand or use a hand mixer and mix the cream until firm peak or your desired thickness. Keep refrigerated until needed.

Nutrition Information:

Amount Per Serving: Calories: 375