![]() Repeat with the remaining chicken, one piece at a time. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. ![]() Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Place one sheet of plastic on a clean cutting board. ![]() Pinot Blanc, a medium acid white wine, is crisp and has some citrus notes that complement the lemony piccata sauce.lemon sauce.Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.Ĭut the chicken breasts in half lengthwise, making 4 roughly equal pieces they should look like large chicken tenders. Sometimes a high-acid food dish will mute a low-acid wine and make it almost flavorless, so stick with a medium to high-acid wine. Sauvignon Blanc is a high-acid wine that matches the high acid levels found in chicken piccata and will draw out the lemon flavor. I personally love either Pinot Blanc or Sauvignon Blanc, but if you make your piccata creamier a Chardonnay or Pinot Grigio will work also. If you are not practicing a low carb lifestyle, pasta or smashed potatoes are always a good side dish for chicken piccata. The word Piccata is an Italian word, sometimes spelled picatta or pichotta, and the culinary use of the Italian term means “to be pounded flat”. Other research indicates that the dish originated in the United States in the 1930s, it appears to have been created by Italian immigrants at the very least. chicken has replaced veal as the more popular choice. Some say it originated in Italy, but as a veal dish rather than chicken. Piccata is an Italian word meaning larded, but it may have a culinary translation of the French word pique (sharp, as in piquant from the lemon sauce). If you prefer to not have any alcohol in your cooking at all, you can substitute chicken broth or vinegars for the sherry or wine. Chicken is an inexpensive protein, butter is no longer shunned as unhealthy, and the lack of breading means it will be low in carbs. It made an excellent dish and was a good substitute. I was out of sherry when I made this dish recently but I did have some dry vermouth on hand. The more you substitute however, the further away you are moving from the traditional piccata flavors, so just be aware that your dish will still be wonderful, but slightly different. You could also use chicken stock or a fruit vinegar as a replacement. For example, 1/2 cup of apple cider vinegar and 1/2 cup of water would substitute for 1 cup of dry sherry. For small amounts, like a tablespoon or two, you can use it full strength, but if the recipe calls for more, it’s a good idea to dilute the vinegar with water. If you don’t have access to any wine whatsoever, or if you prefer to cook without alcohol, there are a few non-alcoholic sherry substitutes to try.Īs a substitute for dry sherry, try apple cider vinegar. Ingredients for Chicken Piccata (without the breading) Non-Alcoholic Substitute the Sherry in the Piccata What you get with the recipe below is the essence of traditional piccata flavors, but without the addition of any flour or breading. The recipe I have chosen to work with is a low carb variation that includes chicken pounded thin and then sauteed in a butter, lemon and caper sauce with a little sherry. There are many variations of chicken piccata, from sauces that feature tomatoes to heavy cream sauces. It’s easy enough to make in your own kitchen at home, yet it feels opulent. This post may contain affiliate links, and you can read our disclosure information here– WHAT IS CHICKEN PICCATA?Ĭhicken piccata is a popular Italian chicken dish where the chicken is pounded thin and then usually dredged in flour, pan fried and finished with a sauce made of lemon and capers. Low carb Chicken Piccata without breading.
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