How do you Picatta? [moved from General Chowhounding Topics]
- chef chicklet Apr 13, 2007 01:04 PM
One of my sons begged me to make his favorite dinner, Chicken Picatta with Garlic Angel hair pasta and with a zuchinni side. I did and I being his mom, and loving to hear over and over again why he likes mine so much, wanted to know what was it about mine, that he liked so much.
His answer was a few fold. They don't put enough sauce,they use the wrong pasta, and they don't make it tart enough, and one restaurant used cream in the sauce!
Oh the horror!
So here is my recipe for Chicken Picatta for 6 hungry people.
1lb of Angel Hair pasta
2 whole breasts. Slice horizontally then pounded into about 1/4 inch pieces no bigger than 3 to 4 inches wide.
1 can of chicken broth
1 stick of butter
1/3 c of good white wine, a Dry, sauvignon blanc
1 table of cornstarch mixed with 5 T of broth or water
3 T capers
1/2 cup of chopped parsley
1 cup grated romano cheese
3 lemons 2 juiced, and 1 sliced thin
6 scallions chopped fine, and about half of a med white or yellow onion chopped fine
juice from to good sized lemons should equal about 1/3 cup - taste your sauce
Boil the water with a handful of sea salt - keep simmering
Pound the chicken and dredge in light flour seasoned with white pepper and sea salt
Cook the meat first!
place a good amount of olive oil and butter in a saute pan - should be about 1/4 inch
Saute the chicken, do not let it brown, just lightly cook with a blond color
when the chicken is cooked, remove to a plate - don't cover,
Add more olive oil to the pan, and the garlic and all the onions, when they have become flexible, add the wine, and let it reduce a bit and the lemon juice, reserve a little in case its too tart. Let this cook for about 3 or 4 minutes at a boil, then add the pieces of chicken, and let it cook another few minutes. The chicken should thicken the sauce a bit, then add the cornstarch and stir without disturbing your chicken pieces. Add the capers. Taste the sauce, and if you want add the rest of the lemon juice.
Boil the angel hair pasta according the package directions and drain It won't take long. While that is cooking, In another pan place fresh chopped garlic, parsley and butter about 1/4 a stick saute. Melt it and then toss the pasta with the butter sauce. You can use olive oil instead too. Coat it well, then place it in a large pasta dish and put the chicken picatta over all. Slice thin lemon slices to top, and romano cheese and fresh Italian parsley.
I wasn't able to do much in the way of food styling, there were a few hungry people that were asking me to hurry and take the picture!!!
So now I'm wondering? How do you make Chicken Picatta??
OOPS! For the Picatta, 3 cloves chopped, and 1 or 2 for the garlic pasta,(garlic I find just disintegrates no matter what size I have cut it, it sort of melts.\Add, add the wine and lemon juice, let it reduce, then add the broth and let it the sauce cook a bit and thicken some, then add the add the chicken back into the pan and add the capers. The chicken will sometimes thicken the sauce up a bit, then you add your thickner after it has had a chance to all come to temperature and bubble a bit. ...sorry!!
For chicken piccata, I bread the chicken with egg and seasoned breadcrumbs (season myself with basil and oregano). Pan sautee in olive oil until golden brown. Pour off most of the oil, then add a bit of garlic for only 30 seconds. Deglaze with white wine. Add chicken stock, lemon juice (a lemon's worth) and thinly sliced lemon (seeds removed). Simmer sauce 10 minutes, remove lemon slices. Simmer five to ten more minutes, until sauce has thickened. Remove from heat. Add capers and a few tablespoons butter, swirl until combined. Return chicken to pan and flip to coat. Put chicken and sauce over cooked fettucini. Sprinkle with chopped parsley, an extra squirt of lemon and freshly grated romano.