Piccata chicken is a very famous recipe in the United States. The problem is that, like many of us, I cannot mix milk and meat. So I always order it with fish (which is delicious too. They serve it with pasta, piccata sauce, and a grilled fish fillet). Anyway…. This time I made it at home with chicken and I used vegetable butter. Ohlala what wonders. “The” chicken piccata as I imagined.
Recipe
Count half a chicken breast per person
6 chicken breasts
1 cup+ 2 tablespoons for the sauce
Zest and juice of 1 lemon
1/2 stick vegetable butter
3 tablespoons of white wine
2 cup chicken broth or 2 tablespoons of consumption diluted in 500 ml of water
3 Tbsp capers
1 1/2 packet of spaghetti (frankly we do prefer short pasta but spaghetti does the job so well for this recipe).
Process
In a plate mix the cup of flour with the lemon zest salt and pepper. Flour the chicken breasts and brown them perfectly for 5-7 minutes on each side in a pot. Then remove them on a plate and set them aside. Add the vegetable butter to the pot and leave the crispiness for a while, then add the lemon juice, wait until the juice is well incorporated into the butter then add the 2 tablespoons of flour. Let the mixture thicken, stirring then deglaze with the white wine and leave for a few minutes to simmer over medium-high heat so that the wine evaporates but just a little. Pour the chicken broth, or the mixture consumes + water, the capers, and simmer for a good few minutes. Add the chicken and let it cook in the sauce for no more than 10 minutes. It should have already started to cook well during the first stage. To serve I like to put the spaghetti topped with the sauce and add the chicken cut into thick strips on top. Here is still a very good recipe much loved in the United States
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