LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
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Carla Lashington
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! The chicken was cooked perfectly and the sauce was delicious.
Fernando Diaz
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the sauce was perfect. I served it over pasta and it was a hit with my family.
mrsadboy gaming
[email protected]I followed the recipe exactly and the chicken turned out dry and overcooked. The sauce was also bland. I'm not sure what went wrong.
Hafsi Hafsi
[email protected]This dish was a little too salty for my taste, but otherwise it was very good. I would recommend using less salt next time.
Shad Qadr
[email protected]I'm not a fan of chicken piccata, but this recipe changed my mind. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this dish again.
Hassan noon Hassan noon 22
[email protected]This recipe is easy to follow and the chicken turned out great! I will definitely be making this dish again.
Kabul Molla
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! The chicken was cooked perfectly and the sauce was delicious.
Precious Bameyi
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the sauce was perfect. I served it over pasta and it was a hit with my family.
Akua Linda
[email protected]I followed the recipe exactly and the chicken turned out dry and overcooked. The sauce was also bland. I'm not sure what went wrong.
Anna Ikukutu
[email protected]This dish was a little too salty for my taste, but otherwise it was very good. The chicken was cooked perfectly and the sauce was flavorful. I would recommend using less salt next time.
Boubker Edi
[email protected]I'm not a huge fan of chicken piccata, but this recipe changed my mind. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this dish again.
Toes Duncan
[email protected]This recipe was easy to follow and the chicken turned out great! The sauce was a little too tangy for my taste, but that's easily adjustable. Overall, I'm happy with this recipe and will definitely make it again.
Susan Jekkein
[email protected]I've made this dish a few times now, and it's always a crowd-pleaser. The chicken is always juicy and tender, and the sauce is so flavorful. I love serving this dish with a side of pasta or rice.
Louis Lafrance
[email protected]This chicken piccata was a hit with my family! The sauce was tangy and flavorful, and the chicken was cooked perfectly. I will definitely be making this dish again.