My sister and I used to love the movie Forget Paris. We loved Billy Crystal growing up, and we must have watched this movie three hundred times. Our favorite parts included his obsession with veal parmigiana. In the last scene, his friends hold their breath as he orders the veal...piccata. Yeah, maybe you just need to watch it to get it.
Anyway, whenever I see a piccata recipe, it makes me laugh. So when this one showed up in Family Circle magazine this month, I decided to try it. The kids loved the flavors and enjoyed it over mashed potatoes. It's a little more time consuming than others, but a good Sunday dinner.
You need:
2 1/2 lb. chicken cutlets
1/2 tsp. salt
1/4 tsp. black pepper
1 c. flour
3 tbsp. olive oil
3 tbsp. butter
1/2 c. white wine (or chicken stock)
2 c. chicken stock
rind from one lemon, thinly sliced
2 tbsp. capers
1/2 c. mascarpone or cream cheese
2 tbsp. chopped parsley, optional
mashed potatoes, optional
Season the chicken with salt and pepper. Dredge in flour on both sides. Shake off excess. In a nonstick skillet or cast iron frying pan, melt olive oil and butter over medium heat. Saute chicken three minutes per side, in two batches if necessary. Remove chicken to a plate. Add the flour and cook for 30 seconds. Use wine or 1/2 c. chicken stock and cook for 30 seconds, scrapping up the yummy, crusty bits. Stir in 2 c. chicken stock and lemon rind. Simmer for two minutes. Add chicken and capers to the pan. Cover and simmer for five minutes. Remove chicken to serving platter. Over low heat, whisk in the mascarpone or cream cheese until smooth. Spoon the sauce over the chicken and sprinkle with parsley.
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