{"id":8208,"date":"2021-03-07T16:34:05","date_gmt":"2021-03-07T16:34:05","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=8208"},"modified":"2021-03-07T16:34:05","modified_gmt":"2021-03-07T16:34:05","slug":"piccata-please","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2021\/03\/07\/piccata-please\/","title":{"rendered":"Piccata Please!"},"content":{"rendered":"

Chicken piccata was once one of those things I would order at any Italian eatery to feel fancy.\u00a0 Later it became something I’d order to determine the authenticity of any Italian eatery.\u00a0 Now I don’t see it on menus anymore.\u00a0 Right, like I’ve been perusing menus this past year.\u00a0 Ha!\u00a0 I don’t think I’ve laid eyes on an Italian menu anywhere in a year.\u00a0 That’s so weird.<\/p>\n

Anyway.\u00a0 As you all know I have such a fondness for boneless skinless chicken breast, AKA The Ultimate Dry Meat.\u00a0 It’s the sauce that saves you here.\u00a0 Plus you get to pound it first.\u00a0 I’ve become quite fond of pulverizing things with a metal mallet these past several months.\u00a0 Make of that what you will and pound on friends.<\/p>\n

I often skip making a starch at home with dinners.\u00a0 Mostly because I’m lazy.\u00a0 But I’ve been struggling to cook lately.\u00a0 I know I’m not alone in that.\u00a0 I’m just sick of it, really.\u00a0 You’re sitting there thinking, “When is she going to stop complaining?”\u00a0 I know, I know.\u00a0 Anyway, this piccata lends itself gorgeously (is that a word?) to a salad instead of some heavy pasta or potatoes.<\/p>\n

\"\"<\/p>\n

Arugula is a great choice because it isn’t watery and it’s peppery, which is a lovely partner with the lemony piccata.\u00a0 But what I’m really excited about is the adding of chopped fine herbs on top of the salad.\u00a0 I’ve been doing it for others forever.\u00a0 At home, it was just an added bougie step that I skipped.\u00a0 Not anymore!\u00a0 Don’t skip the sprinkling of the herbs.\u00a0 Trust me.<\/p>\n

Also…sorry about the lack of pictures for this post.\u00a0 I’m a bit rusty.\u00a0 Or crusty.\u00a0 Ha!<\/p>\n

Chicken Piccata And Fine Herbs Salad<\/p>\n

Ingredients For Chicken:
\n4 chicken breasts pounded flat and cut in half
\n1\/2 cup cornstarch
\n1\/2 cup flour
\n1 tsp salt
\n1 tsp pepper
\n4-6 lemons juiced
\n1\/2 cup minced parsley
\n1 shallot minced
\n2 tbsp minced garlic
\n1 small jar capers in brine
\n1 cup dry white wine (or a little more if needed)
\n2 cups chicken broth
\n1\/3 cup olive oil
\n1 stick butter<\/p>\n

Ingredients For Salad:
\n1 container arugula
\n6 slices of peeled oranges (I used Cara Cara and blood oranges)
\n2 tbsp chopped tarragon
\n2 tbsp minced chives
\ncherry tomatoes
\n1\/4 cup thin sliced shallots
\n1\/4 cup champagne vinegar
\n1\/4 cup canola oil
\nA pinch each of salt, pepper, and sugar<\/p>\n

1.)\u00a0 Heat 1\/3 cup olive oil in a large heave bottomed pan.\u00a0 Mix the flour, cornstarch, salt and pepper together.\u00a0 Dredge the pounded chicken in the flour, shake off the excess, and fry in batches in the olive oil.\u00a0 Remove the chicken before it’s finished cooking and set aside.<\/p>\n

2.)\u00a0 When the chicken is done occupying the pan, quickly toss in the minced garlic and shallot, and stir quickly, and then quickly\u00a0 add half the lemon juice.\u00a0 Then add the wine.\u00a0 Quickly now! Chopchop! Add the chicken broth and simmer until all that has reduced by half….ish.<\/p>\n

3.)\u00a0 Taste your sauce for more lemon and add it here if it needs more lemon flavor.\u00a0 Dip into the chopped parsley and drop a fat pinch or two into the sauce and whisk in the butter.\u00a0 Add the chicken and the capers and simmer until the chicken is just done, which should only take a few minutes on each side.<\/p>\n

4.)\u00a0 In a jar you can shake, mix together the vinegar, canola, salt, pepper, sugar, and a small pinch each of the parsley, tarragon, and chives.\u00a0 Shake it up.\u00a0 Or whisk it in a bowl. No one cares. Set it aside.<\/p>\n

5.)\u00a0 Assemble your salad.\u00a0 Place a piece of chicken next to it and spoon the piccata sauce over the chicken.\u00a0 Garnish the chicken with plenty of chopped parsley.\u00a0 Garnish the salad with the remaining chopped herbs…parsley, chives, and taragon.\u00a0 Dress the salad lightly with the dressing.\u00a0 Lightly!\u00a0 Some of the salad will mix with the piccata sauce so go easy.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken piccata was once one of those things I would order at any Italian eatery to feel fancy.\u00a0 Later it became something I’d order to determine the authenticity of any Italian eatery.\u00a0 Now I don’t see it on menus anymore.\u00a0 Right, like I’ve been perusing…<\/p>\n","protected":false},"author":1,"featured_media":8204,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2021\/03\/68D1AA6E-3F2F-40CA-B95C-2A7D1D789FCA.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-28o","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8208"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=8208"}],"version-history":[{"count":2,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8208\/revisions"}],"predecessor-version":[{"id":8210,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8208\/revisions\/8210"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/8204"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=8208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=8208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=8208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}