Piccata describes meat, usually, veal or chicken is used for this preparation. Seasoned Meat dredged in flour and fried in butter, then served in a sauce containing butter, chicken broth, lemon juice, and capers.
Chicken Piccata with Roasted Brussels Sprouts and Red Apple Salad with Red wine vinaigrette.
Prep time: 30 mins
Cook time: 30 mins
Servings: 2
Ingredients :
Chicken Breast - 2 pieces (vertically cut in half and make 4 pieces of chicken)
Olive Oil - 2 tbsp
Flour - 4 tbsp
Butter - 4 tbsp
Chicken Broth -1 cup
White Wine - 1/2 cup
Capers -1 tbsp
Lemon - 1
Honey - 1tsp
Chilli flakes - pinch
Parsley - 4-5 springs
Salt and pepper according to taste
Method :
Add salt and pepper to the chicken
Chicken Dredge in flour
Add olive oil and 2 tbsp of butter to a frying pan
Fry chicken for three to four mins each side in medium heat
keep the chicken aside
Add rest of the butter to the frying pan
Add the broth, wine, lemon juice, and capers and Scrape the pan and mix it
Bring it to a boil
Add chickens to the sauce
Add parsley
Serve chicken with a little bit of sauce on top with salad
Roasted Brussels sprout and Red Apple salad
Ingredients:
1 lb Brussels sprout
1 Red Apple
2 tbsp Red wine vinegar
2 tbsp olive oil
1 tbsp onion finely chopped
1 tsp honey
Salt and Pepper according to taste
Method :
Cut Brussels sprout in half
Put them in a baking tray and add a little bit of olive oil and roast it (350 degree oven for 25 to 30 mins).
Cut Apples into wedges
Mix Red wine vinegar, olive oil, finely chopped onion, honey and salt, and pepper and make the vinaigrette
Add vinaigrette over the Roasted Brussels sprout and the apple wedges.
Serve the salad with Chicken Piccata.
