![]() Transfer the chicken to a clean platter and repeat with the remaining teaspoon oil and chicken breasts. Once hot, place 2 of the chicken breasts in the skillet and cook 4 to 6 minutes, turn and cook for an additonal 4 to 6 minutes or until the chicken is fully cooked. Heat 1 teaspoon oil in a skillet over medium-high heat. Season both sides of the chicken breast with kosher salt, lemon pepper and paprika (smoked or regular). Start by slicing the chicken breasts in half horizontally. To Make This Lighter Chicken Piccata You Will Need: So of course I made it and documented it because no one should ever eat mediocre chicken piccata. I wanted to love it, but it was just okay.įast forward to a few weekends ago, while I was flipping through one of my many recipe notebooks, I found a recipe I tested this time last year for a lighter chicken piccata. There was zero color to the chicken and was overall just meh. This last visit, I ordered the chicken piccata and sadly was dissapointed. The first time I ordered veal saltimbocca (I was feeling fancy) and it was divine. Recently, the four of us went to a local Italian restaurant. ![]() If I find myself at an Italian restaurant, nine times out of ten, I’ll order the chicken piccata. Serve with roasted asparagus for a deliciously light meal. In this Lighter Chicken Piccata recipe, seasoned thin-cut chicken breasts are seared before simmering in a lemony, white wine and caper sauce.
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