Pour the sauce over the chicken or serve alongside as a dipping sauce. Place the chicken on a platter and pour the sauce over. De Laurentiis recommends adding two more tablespoons of butter and whisking at the end, but I cut this down to just one more tablespoon. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Once it comes to a boil, place the chicken back in the pan and let it simmer for 5 minutes. Repeat with the remaining chicken.įor the sauce: Combine the broth, lemon juice and flour in a small saucepan. Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. Sprinkle both sides with salt and pepper. Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Toss until the chicken pieces are coated. Heat a large skillet over medium heat, and melt 2 tablespoons butter with of olive oil. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Season chicken with salt and freshly ground black pepper and dredge chicken in flour until well coated. Mix together the chicken and buttermilk in another medium bowl. Next, add a few pats of butter and a few swirls of extra virgin olive oil to a pan over medium-high heat. Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden. Add 2 tablespoons of the butter plus the olive oil to a skillet over medium-high heat. Blend until the spinach is finely chopped, then transfer to a medium bowl. Shake off any excess and repeat with the remaining chicken. Season the chicken generously with salt & pepper and sprinkle with garlic powder. Serve with the piccata sauce on the side for drizzling.For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Grill the lemon, cut-side down, alongside the chicken until charred, about 3 minutes. Transfer chicken breasts to a 5-quart slow cooker, overlapping. Add 3 chicken breasts cook until golden brown, 5 to 6 minutes per side. Heat 2 tablespoons of the butter and 1 tablespoon of the oil in large nonstick skillet over medium-high. Place on the grill pan and grill until golden brown and cooked through, about 2 minutes per side. Dredge chicken in flour mixture, shaking off excess. Sprinkle the chicken all over with the salt and drizzle with the olive oil.
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