Hi guys, Welcome to the Advanced Video Search Engine, and you are watching CHICKEN SCALLOPINE with Lemon, Olives, & Capers - Scaloppine PICCATA. That video is uploaded by Mika's Tiny Kitchen at 2023-07-21T10:03:28-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [pdc4X28BXYM]
| Name | CHICKEN SCALLOPINE with Lemon, Olives, & Capers - Scaloppine PICCATA |
| Video Uploader | Video From Mika's Tiny Kitchen |
| Upload Date | This Video Uploaded At 21-07-2023 17:03:28 |
| Video Discription | Mika's Chicken Scallopine is a bright, summery dish. In Italy this is called Scaloppine Piccata. I have balanced the traditional capers with lovely Ceringola Olives. This is a dish you are sure to love. **Please Subscribe, like the videos you enjoy, and click the notification bell so you will always know when I have uploaded a new video.** Thank you so much for watching. Ingredients (serves 4): 2 Chicken Breasts (boneless, skinless) Salt & Pepper to Taste Unbleached All Purpose Flour (sufficient to coat chicken) 2 Lemons 6 Tbsp Extra Virgin Olive Oil (in all) 6 Tbsp Unsalted Butter (in all) 2 cloves Garlic (peeled and smashed) 10 large Green Olives (preferrably Ceringola, pitted) 1/4 cup Capers in Brine (drained) 1/2 cup Chardonnay (or any dry white wine) 1 cup Unsalted Chicken Stock 5 springs Flat Leaf Parsley (chopped for garnish) Method: 1. Slice two chicken breasts in half horizontally. Wrap loosely in plastic wrap and tenderize gently using a culinary hammer. Season both sides of each cutlet generously with salt and pepper. Then coat each with a light layer of unbleached all-purpose flour. Tap off any excess and set aside. 2. Slice one Lemon in half and squeeze all its juice into a prep bowl. Then cut four center slices from the remaining lemon and deseed. 3. Add 3 tablespoons of Extra Virgin Olive Oil and 2 tablespoons of butter to a 12 inch skillet over medium heat. When the butter is melted, add the floured chicken and cook both sides until cooked through (about 3 minutes/side) and lightly colored. Set the chicken aside leaving the fat and brown bits in the pan. 4. Add the remaining 3 tablespoons of Olive Oil and 4 tablespoons of butter to the hot pan. When melted add the 2 cloves of smashed Garlic and 4 lemon slices. Cook the lemon until the center begins to soften about 2-3 minutes. Flip them over. Cook for 1 minute more. Remove the lemons to a prep bowl. Now, add the Olives and Capers. Stir. 5. Deglaze the pan with the White Wine scraping up any brown bits. Add the Chicken Stock cooking until the sauce thickens slightly. Add the lemon juice and stir. The sauce should just thick enough to coat a spoon. 6. Return the cooked Chicken to the pan to warm it through. About 3 minutes. Since this is a Lemon Butter sauce, do not over stir as that will cause the sauce to separate. Gently shake the pan. Spread sauce on the chicken. Sprinkle with the chopped parsley. Remove from the heat and Garnish each cutlet with a slice of Lemon. 7. Plate each serving topping with sauce, olives and capers evenly. Equipment (Affiliate): Juicer: https://amzn.to/43BCFsl Music Attribution: Song: Down the Street Blues Artist: Unicorn Head Available at YouTube Creator’s Audio Library pdc4X28BXYM |
| Category | Howto & Style |
| Tags | mika's chicken scallopine | chicken piccata | how to make chicken piccata | chicken recipes | lemon chicken piccata | chicken with olives recipe | chicken with olives and lemons recipe | chicken with olives recipe italian | chicken with olives and capers | scaloppine di pollo | best chicken piccata | chicken piccata mika's tiny kitchen | piccata recipe | chicken recipe | italian chicken recipe | lemon chicken recipe | lemony chicken piccata | lemon chicken | Chicken scallopini recipe |
