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Chicken piccata olive garden12/19/2023 ![]() ![]() Take a piece of Saran Wrap and fold it over the chicken, pound them with a mallet or the palm of your hand to flatten them out. unsalted butter, cut into piecesįirst, work on getting the right sized chicken cutlets, about 1/2 inch thick is desired. 1 Tbsp drained capers, coarsely chopped. ![]() 3 Tbsp extra-virgin olive oil , divided.2 large, boneless skinless chicken breasts.Let’s take a quick look at these natural ingredients you need to whip up this Chicken Piccata! The twist really comes into play with the addition of capers at some point which adds that brininess and brings the dish to new heights. Scaloppine which means “thin slices of meat that is coated with flour and fried” and then served in a classic lemon butter sauce which is common way to showcase fried meat. It actually was likely an American-Italian creation twist off of a dish called Scaloppine. It may surprise you to know that Chicken Piccata isn’t really a Italian known dish from the “old country” thing. For the rest of us, it was a favorite on the menu at the Olive Garden trips right after the breadsticks! So you grew up eating chicken piccata if you were lucky at home, especially if you were Italian. Serve it with linguini or your favorite pasta tossed in butter and parmesan to complete this meal. This chicken is so juicy and so tender, you can cut it with a fork. The best part is that when all is said and done, it is also a very economical dinner to make for a family and these days that is saying a lot with food prices going through the roof! This, however, is one of my very favorite dishes to serve the family because it offers a tremendous amount of flavor with very few ingredients. I find it to be boring of sorts and can go rather dry in a quick minute if not careful. I must admit, I do not cook chicken that often. Hmm, Chicken Piccata has that rich lemon butter sauce with the brininess of the capers with the accent of garlic makes these chicken breasts come alive. ![]()
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