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Call it Scallopine or Piccata (Annoyed Chicken)

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Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Sun Apr 08, 2018 9:11 pm

Piccata in Italian, signifies "annoyed" and it is a direct translation from the French word "piqué", which in food preparation means: sliced, sautéed and served in a butter & lemon sauce. :lol: :lol:

Furthermore, Italians normally prepare their "piccata" with veal, called: Piccata di Vitello ..

Scalloppine refers to the thin escalope of the meat one is sautée-ing or the "cut" of the meat ..

Here is a simple dish, that I prepared today ..

I used chicken instead of veal today ..

Chicken Piccata:

4 small boneless breasts of chicken (skinless or skin on, your choice )
1 / 3 standard worldwide cup unbleached bio or sustainable flour of choice
1 and 1/2 teaspoon salt
1/ 4 teaspoon freshly ground black pepper
1 / 2 stick of French butter 82% butter fat or 1/4 stick of French butter and 4 tablespoons of Italian Extra virgin olive oil
1 / 4 cup standard of fresh squeezed lemon juice
1 / 4 cup standard of dry white wine of choice
Some fresh parsley minced ( a bunch or handful )

1) Pound the chicken breasts until very thin between sheets of wax paper .. ( after rinsing the chicken thoroughly and patting dry thoroughly ) ..
2) Melt the butter or the butter with the Evoo in a skillet over a very low slow flame ..
3) Put the mixture of the flour, black pepper and salt in a large glass bowl and add the chicken pieces, one at a time ..
4) Sauté 3 or 4 at same time until golden on each side ( turn over using tongs ). Drain the excess butter in a strainer and replace on stove ..
5) Add the lemon juice and white wine to the chicken in the skillet and simmer 2 to 3 minutes until done ..
6) Sprinkle with parsley and salt to taste ..

Serve with a dry white Italian Prosecco or White Wine and a rocket, radicchio salad .. Just lovely .. :wave :wave :wave
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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Renée » Sun Apr 08, 2018 11:05 pm

What a lovely but simple recipe, Alexandria and thank you for the explanation of the word "Piccata". I might have thought that it meant something slightly tangy.

I seem to remember that a stick of butter is about 4oz and should be easily converted to metric, except that I'm too tired tonight! :oops:

:wave :wave :wave

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Mon Apr 09, 2018 11:07 am

Renée, :thumbsup :thumbsup

This is a simply sublime way to prepare boneless chicken breasts ..

I would state that 1 / 4 stick of butter is approx. 3 tablespoons ..

In Spanish, the verb Picar, means to slice small as well ..

Picante = hot or spicy !!! Like a chili pepper !!


Thank you for your interest and compliment .. :lol:

Have a lovely day .. :wave :wave
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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Lusciouslush » Mon Apr 09, 2018 4:52 pm

Renee - we've had many variations on that simple recipe over the years - think Andalusian Chicken, the addition of capres is good, as is a final addition of Dijon & cream to perk it up.

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Renée » Mon Apr 09, 2018 5:24 pm

Yes, I'm sure that you're right, Lush, but I tend to forget things! The Dijon and cream is a good idea, so thanks very much for that. :clap

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Tue Apr 10, 2018 1:12 am

Renée, :wave :wave

Cream and Dijon, would truly change the entire recipe .. and the white wine and lemon juice profile would not combine well with cream and Dijon .. :thumbsdown :thumbsdown

Prepare one or the other .. They are completely different in taste profile ..

All my best and keep me posted .. :wave :wave
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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Renée » Tue Apr 10, 2018 10:04 am

Many thanks for all the help. I will make Chicken Piccata this week.

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Lusciouslush » Tue Apr 10, 2018 11:31 am

Alexandria wrote:Cream and Dijon, would truly change the entire recipe .. and the white wine and lemon juice profile would not combine well with cream and Dijon ..


you are so wrong - have you never heard of a standard white wine/ lemon/Dijon cream sauce? It's made exactly as the recipe you've copied but with the addition of the cream & Dijon :thumbsup :thumbsup

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Tue Apr 10, 2018 12:09 pm

Renée, :thumbsup


Thank you for your compliment ..

All my best for a lovely day .. :wave :wave
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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Renée » Wed Apr 11, 2018 10:16 pm

Alexandria, I made your Piccata tonight and it was lovely! Thank you so much for the recipe. :thumbsup


Image

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Wed Apr 11, 2018 11:35 pm

Wow ! Renée, :thumbsup :thumbsup :clap :clap :thumbsup


Exceptionally extraordinary ..

Thank you Dear .. Truly sublime exquisitely refined ..

All my best wishes,

:wave :wave :wave :wave :wave
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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Renée » Sun Apr 22, 2018 11:13 pm

I made Chicken Piccata again tonight, but what a difference and not in a good way. I used skinless and boneless thighs and it was nowhere as good as when I used thighs with skin and on the bone. I had bought the skinless thighs for another recipe and then discovered that the cream was out of date.
I still enjoyed it though!

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Sun Apr 22, 2018 11:39 pm

Renée, :thumbsup :thumbsup

The skin on chicken does provide quite a bit of flavor ..

However, interesting, as I always use boneless, skinless breasts, and pound them thin ..

I also use Chickpea flour as it is not porous and prohibits the Evoo from seeping into the chicken ..


Did you leave out any ingredients by accident ? :lol: :lol:


Well, it happens from time to time ...

Goodnight .. 23.40 am .. :wave :wave
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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Renée » Mon Apr 23, 2018 9:39 am

Sorry, Alexandria, but it was Chicken Marbella that I made and not Chicken Piccata! :oops: I made a mistake there.

The chickpea flour is very interesting and will use that when I next make Chicken Piccata.

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Re: Call it Scallopine or Piccata (Annoyed Chicken)

Postby Alexandria » Mon Apr 23, 2018 10:57 am

Good Morning Renée, :thumbsup :thumbsup

Pleased to hear it was the Marbella and not the Piccata ! :lol: :lol:

Yes, chickpea flour truly provides an amazingly lovely exterior with a bit of crunch crispiness and that gorgeous golden toasty color ..

Have a lovely day .. :wave :wave :wave :wave :wave :lol: :lol: :lol: :lol: :lol: :lol:
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