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Paesanos 1604 Chicken Piccata
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Brief Description
From the wonderful Paesano's Italian Restaurant in San Antonio, Texas - Enough said!
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Main Ingredient
Skinless and boneless chicken breast
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Category: Poultry
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Cuisine: Italian
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Oct 16, 2013
Number of Servings:
Ingredients:
- 3 - Eggs
- 1 tablespoons - Minced garlic
- 1 tablespoons - Grated Parmesan cheese
- 3 tablespoons - Flour
- - Salt, to taste
- - Pepper, to taste
- - Club soda, as needed About 1-2 T.
- 1 - 8- to 10-oz. whole skinless and boneless chicken breast
- - Salt, to taste
- blocks - Pepper, to taste
- - Flour For dredging
- - Olive or canola oil or a combination of the two For sauteing
- 1/2 cups - Dry white wine (or dry white vermouth)
- 1/2 cups - Chicken stock
- 1 tablespoons - Minced shallot
- 2 - Lemons Cut 2 slices from each elmon and set aside for garnish, then squeeze the lemons, reserving the juice
- 2 tablespoons - Butter
- 2 tablespoons - Capers
- 1 tablespoons - Parsley Finely minced
- - Lemon slices Reserved from sauce above
Directions:
INSTRUCTIONS: Heat oven to 300. Set two ovenproof plates or a baking sheet next to cooktop.
FOR BATTER: Mix eggs, garlic and cheese in wide, shallow owl. Add flour and season w/ salt and pepper. Whisk to blend well. Add club soda, 1 T at a time, to form a thin batter. Set aside.
FOR CHICKEN: Cut breast into two halves by cutting out and discarding the cartilage that connects them. Place chicken breasts in gallon-size zipper-top bag and seal. Pound chicken with meat mallet until an even thickness, approximately 1/4-in. Add salt and pepper to bag along with a little dredging flour. Shake to coat.
Heat 2-3 T. oil in saute pan. Dip chicken breasts in egg batter to coat, shake to drain excess batter, then place in hot oil. Cook chicken breasts until browned, about 2 min, turn them over and cook second side until browned. Transfer breasts to plates and place in the warm oven.
FOR SAUCE: Line wine, stock, shallot, lemon juice, butter and capers alongside cooktop. Drain any excess oil from pan. Add white wine and stir to scrape up the brown bits to deglaze pan. Add stock, shallot and lemon juice and cook until liquid has reduced to 4 T. Turn off heat and whisk in butter to combine it with the sauce; add capers. Immediately pour sauce over warm chicken.
FOR GARNISH: Garnish each breast with a sprinkling of chopped parsley and reserved lemon slices. If desired, serve with leek mashed potatoes and sauteed sugar snap peas.
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