Wednesday, February 4, 2015

Chicken Piccata

There are many versions to this dish, and I happen to enjoy each one. Be creative with your additions like adding lemon slices on top or including mushrooms, celery, carrots, peas, etc. to enhance your experience. True cooks are never afraid to experiment - just know which flavors go well together (marry well).


1          chicken breast
1          cloves of garlic, sliced
¼    cup of butter
1     tsp. capers (optional)
1           tbs. olive oil
1 ½ cups white wine
1     cup water
2     chicken bullion
1           small package mushrooms, sliced in quarters (optional)
1           stalk of celery, chopped (optional)


Braise garlic in oil and butter mixture.  Dust chicken breast in flour and brown on both sides. When chicken is ready, add wine and cover for one minute.  Add water, bullions, mushrooms and celery or any other delectable.  Cook on simmer for at least one hour.  Keep an eye on it because some water will evaporate.  You may need to alternate between extra water and extra wine.  Go easy on both. Add capers, if you like, a few minutes before serving.

You may serve with rice or a nice plate of pasta aglio e olio (you can find the recipe on my blog under pasta dishes).

© Natala Orobello

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