Rooster piccata is one among my all-time favourite dishes, and it’s SO simple to make!
Rooster breasts are frivolously browned and simmered in a vibrant lemon caper white wine sauce. Serve over pasta or with crusty bread.
This recipe comes collectively rapidly for a scrumptious weeknight favourite.
- This can be a restaurant-quality dish that comes collectively rapidly.
- It makes use of easy components that I all the time have available.
- It appears fancy, however it’s really fairly simple to make!
- The sauce is vibrant and flavorful with lemon, capers, and wine (or broth).
What Is Rooster Piccata?
Piccata is a dish with meat in a buttery lemon caper sauce. Piccata is often served over pasta.
This can be a hen piccata recipe; nevertheless, it can be made with veal or shrimp—you’ll discover a 20-minute shrimp piccata in my cookbook. The sauce is vibrant however delicate, so I choose to serve it with thinner pasta similar to angel hair or mild linguine.
Unlock the Magic of Rooster Piccata
- Rooster: Select small, skinless, boneless hen breasts for this recipe. You too can use hen cutlets or boneless skinless hen thighs on this recipe.
- Broth: Rooster broth is the bottom of this piccata sauce, including taste whereas balancing the lemon so it’s not overpowering. A easy butter and flour roux thickens it up.
- Lemon: Recent lemon provides the perfect taste, I additionally add zest to the flour combine.
- Capers: Capers have a tangy, briny, salty taste and are scrumptious. You’ll be able to exchange capers with chopped inexperienced olives, chopped artichoke hearts, or perhaps a very small quantity finely chopped anchovy.
- Wine: Select a dry white wine like pinot grigio or exchange the wine with further broth.
The best way to Make Rooster Piccata
- The Rooster: Pound the hen and dredge it within the flour combination. Brown brown it on all sides in a big skillet or braiser.
- The Sauce: Add the flour and butter to the pan. Slowly add the broth. Then add the lemon juice, capers, and wine. Simmer till thickened.
- The Ultimate Contact: Add the hen to the sauce till heated via.
Holly’s Useful Ideas
If the hen breasts are round 6oz every, gently pound to ½-inch thick. In the event that they’re bigger, you may minimize them in half crosswise earlier than pounding. This can assist them to cook dinner rapidly and evenly.
To pound hen, place the hen on a reducing board and canopy it with plastic wrap (to keep away from splatter). Use the flat facet of a meat tenderizer or a rolling pin to softly pound the hen.
Pan-frying in batches helps the hen to brown higher.
What to Serve With Rooster Piccata
Pasta: Rooster piccata has a scrumptious buttery lemon sauce, and it’s nice over an extended, skinny pasta like angel hair or spaghettini.
Different starches: It can be served with mashed potatoes, rice, noodles or an enormous chunk of crusty bread for dipping (for those who haven’t tried my simple artisan bread, it’s a favourite).
Veggies: I like to pair this simple hen piccata recipe with a contemporary inexperienced veggie like broccoli, asparagus, inexperienced beans, or Brussels sprouts.
Pucker Up With These Recent Lemon Favorites
Storing Leftovers
Retailer leftovers in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as 4 months.
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Rooster Piccata Recipe
Rooster piccata has tender hen breasts simmered in a lemony white wine sauce with capers.
Forestall your display from going darkish
Utilizing a meat mallet, gently pound every hen breast to ½-inch thick. See notes for bigger hen breasts.
Mix the all-purpose flour, lemon zest, salt, and pepper in a shallow bowl. Dip every hen breast within the flour combination, shaking off any extra.
In a 10-inch skillet, warmth the olive oil over medium-high warmth. Cook dinner the hen in two batches for 4 to five minutes per facet or till frivolously browned and cooked via (165°F). Take away from the skillet and put aside to maintain heat.
Scale back the warmth to medium and soften the butter in the identical skillet. Whisk within the flour, scraping up any brown bits, and cook dinner for two minutes.
Steadily add the hen broth, whisking till clean after every addition.
Add lemon juice, white wine, and capers. Simmer for 3 minutes, whisking often.
Add the hen again into the skillet, and simmer within the sauce for two to three minutes or till heated via. Season with salt and pepper to style.
Stir within the chopped parsley and serve.
- Rooster: If the hen breasts are very giant (over 7oz), minimize them in half crosswise and pound to ½-inch thick if wanted. It may be changed with hen thighs or veal—regulate cooking time as wanted.
- Sauce: Use contemporary lemon juice for the perfect taste. Capers could be changed with finely chopped inexperienced olive if desired.
- Serving: I like hen piccata with a skinny pasta like linguini or angel hair pasta. It can be served with mashed potatoes or rice. Serve with roasted asparagus, steamed broccoli, or roasted cauliflower pair nicely.
- Recent minced garlic could be added to the butter within the skillet if desired.
Energy: 530 | Carbohydrates: 19g | Protein: 51g | Fats: 25g | Saturated Fats: 10g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.5g | Ldl cholesterol: 176mg | Sodium: 741mg | Potassium: 961mg | Fiber: 2g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 2mg
Diet info offered is an estimate and can range primarily based on cooking strategies and types of components used.
Course Rooster, Dinner, Entree, Principal Course
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